25. For serving, we put the boiled peas into a hot soup
tureen, and ladle the soup and the other vegetables from the
stockpot out into the tureen.
Lessons on Making Soup. — Giblet Soup. 183
SOUPS.
Lesson No. 6.
GIBLET SOUP.
Average cost of " Giblet Soup " (about three pints).
INGREDIENTS.
s. d.
2 sets of giblets 2 o
\ of a head of celery o 2
1 carrot o o^
1 turnip o ok
2 small onions o ok
2 cloves
1 blade of mace
A bouquet garni of parsley, thyme, lemon-
thyme, basil, marjoram and bay leaf . .
2 quarts of second white stock ! 2i
1 J oz. of clarified butter o ik
1 oz. of flour o Gi
i a pint of Madeira ! 0
30 drops of lemon juice o
A few grains of Cayenne pepper . . .
Salt✪ Giblet Soup
} o o£
4 9t
(Stock made the day before. ) Time required, about three hours and a half.
Now we will show you how to make Giblet Soup.
1. We take two sets of goose or fottr of ducks giblets, scald
and skin the claws, ends of legs, &c, and wash them clean
in cold water (see Note for " Cleaning Giblets " at the end
of " Trussing a Fowl for Boiling ").
2. We should put them into boiling water to blanch
them, for five minutes.
3. We then lay them in a basin of cold water, and wash
and scrape them clean.
4. We take them out of the water and drain them.
5. We take a knife and cut the giblets in pieces to about
one a?id a half inch in length.
6. We put the pieces of giblet into a stewpan.
7. We take a quarter of a head of celery and wash it 'tvelt
in cold water.
184 National Training School for Cookery.
8. We take one carrot, wash it in cold water, and scrape
it clean with a knife.
9. We take one tamip and two small onions, wash them
in cold water and peel them.
10. We add these vegetables to the giblets in the stewpan.
11. We also put in two cloves, one blade of mace, and a
bouquet garni, consisting of parsley, one sprig of thyme,
lemon-thymey basil, marjoram, and one bay-leaf, all tied
tightly together.
12. We pour in two quarts of second white stock.
13. We put the stewpan on the fire, and let it boil gently
for two hours ; we must skim it occasionally.
14. After that time, we take out the best pieces of the
giblets, and trim them neatly.
15. We put these pieces aside until required for use.
16. We leave the stewpan on the fire to boil for half an
hour.
17. We put an ounce and a half of clarified butter, and
one ounce of flour into a stewpan.
18. We put the stewpan on the fire, and let the flour and
butter fry for a few minutes, stirring it well with a wooden
spoon.
19. We now add the stock and stir it well until it boils.
20. We must now remove the stewpan to the side of the
fire, and let it boil gently for twenty minutes (the cover of
the saucepan should be only half on).
21. After that time, we take a spoon and carefully skim
off all the butter that will have risen to the top of the soup.
22. We now strain the soup into a basin, add to it half
a pint of Madeira, thirty drops of lemon juice, a few grains
(just enough to cover thinly a threepenny piece) of Cayenne
pepper, and salt according to taste.
23. For serving, we pour the soup into a hot soup tureen,
and add to it the pieces of giblet that were put aside.
N.B. — If the wine be disliked, it may be omitted.
Lesson on Making Soup. — Mock Ttirtle Soup. 185
SOUPS.
Lesson No. 7.
Page 73 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
25. For serving, we put the boiled peas into a hot soup tureen, and ladle the soup and the other vegetables from the stockpot out into the tureen.
Lessons on Making Soup. — Giblet Soup. 183
Lesson No. 6.
GIBLET SOUP.
Average cost of " Giblet Soup " (about three pints).
s. d.
2 sets of giblets 2 o
\ of a head of celery o 2
1 carrot o o^
1 turnip o ok
2 small onions o ok
2 cloves
1 blade of mace
A bouquet garni of parsley, thyme, lemonthyme, basil, marjoram and bay leaf . .
2 quarts of second white stock ! 2i
1 J oz. of clarified butter o ik
1 oz. of flour o Gi
i a pint of Madeira ! 0
30 drops of lemon juice o
A few grains of Cayenne pepper . . . Salt
} o o£
4 9t
(Stock made the day before. ) Time required, about three hours and a half.
Now we will show you how to make Giblet Soup.
1. We take two sets of goose or fottr of ducks giblets, scald and skin the claws, ends of legs, &c, and wash them clean in cold water (see Note for " Cleaning Giblets " at the end of " Trussing a Fowl for Boiling ").
2. We should put them into boiling water to blanch them, for five minutes.
3. We then lay them in a basin of cold water, and wash and scrape them clean.
4. We take them out of the water and drain them.
5. We take a knife and cut the giblets in pieces to about one and a half inch in length.
6. We put the pieces of giblet into a stewpan.
7. We take a quarter of a head of celery and wash it well in cold water.
184 National Training School for Cookery.
8. We take one carrot, wash it in cold water, and scrape it clean with a knife.
9. We take one turnip and two small onions, wash them in cold water and peel them.
10. We add these vegetables to the giblets in the stewpan.
11. We also put in two cloves, one blade of mace, and a bouquet garni, consisting of parsley, one sprig of thyme, lemon-thyme, basil, marjoram, and one bay-leaf, all tied tightly together.
12. We pour in two quarts of second white stock.
13. We put the stewpan on the fire, and let it boil gently for two hours ; we must skim it occasionally.
14. After that time, we take out the best pieces of the giblets, and trim them neatly.
15. We put these pieces aside until required for use.
16. We leave the stewpan on the fire to boil for half an hour.
17. We put an ounce and a half of clarified butter, and one ounce of flour into a stewpan.
18. We put the stewpan on the fire, and let the flour and butter fry for a few minutes, stirring it well with a wooden spoon.
19. We now add the stock and stir it well until it boils.
20. We must now remove the stewpan to the side of the fire, and let it boil gently for twenty minutes (the cover of the saucepan should be only half on).
21. After that time, we take a spoon and carefully skim off all the butter that will have risen to the top of the soup.
22. We now strain the soup into a basin, add to it half
a pint of Madeira, thirty drops of lemon juice, a few grains (just enough to cover thinly a threepenny piece) of Cayenne pepper, and salt according to taste.
23. For serving, we pour the soup into a hot soup tureen, and add to it the pieces of giblet that were put aside.
N.B. — If the wine be disliked, it may be omitted.
Lesson on Making Soup. — Mock Ttirtle Soup. 185
Lesson No. 7.
Records on this page
Giblet SoupGiblet Soup