Giblet Soup
Category Meat recipes
Time 3 hours
Difficulty

Cookbook | Ingredients | Recipes

| Meat Recipes

Ingredients

Procedure

Take 4 pounds of gravy beef, 2 pounds of scrag of mutton, and 2 pounds of scrag of veal; boil them in 2 gallons of water, stew them gently till it begins to taste well, pour it out and let it stand till cold, skim off all the fat. Take 2 pairs of giblets well scaled, put them to the broth, and simmer them till they are very tender. Take them out and strain the soup through a cloth. Put a piece of butter rolled in flour into the stewpan with some fine chopped parsley, chives, a little pennyroyal, and sweet marjoram. Place the soup over a slow fire, put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and Cayenne pepper; when the herbs are tender, send the soup and giblets intermixed to table. This forms a very savory dish.

Notes, tips, and variations

This page incorporates text from the public domain 1881 Household Cyclopedia.

This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.