Cookbook | Meat Recipes | Recipes
| Overview | |
|---|---|
| Category: | Meat Recipes |
| Servings: | ? |
| Calories: | ? Cal / ? kJ |
| Time: | prep: 3 hours |
| Difficulty: | |
Giblet Soup
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.
From the 1881 Household Cyclopedia
