Duck-Giblet Soup

Ingredients

• two sets of duck giblets
• three pints of good stock
• half a pound of gravy beef
• three small onions
• the rind of half a lemon
• two tablespoonfuls of flour
• a tablespoonful of ketchup
• the juice of a small lemon
• a glass of Madeira

Method

1. 1

   Clean and cut giblets, add to a saucepan with stock, onions, and lemon rind.

2. 2

   Simmer for four hours.

3. 3

   Thicken with flour if desired, and add ketchup, lemon juice, and Madeira before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.

Duck-Giblet Soup.—Scald, clean and cut into pieces two sets of duck giblets ; put them into a saucepan with, three pints of good stock — of course, if stock is not at hand, half a pound of gravy beef should be added to water. Add three small onions, each stuck with one clove, the rind of half a lemon, and let it gently simmer on the simmering jets for four hours. If liked thick, it may be thickened by using two table¬ spoonfuls of flour, worked smooth, added to the soup, and let it cook for another quarter of an hour. Before serving put in a tablespoonful of ketchup and the juice of a small lemon, with a glass of Madeira

Cook this with the app: pantry check, scaling, and the assistant.