Duck-Giblet Soup

Ingredients

• three or four sets of duck giblets
• three quarts of water
• a pound of gravy beef
• two onions
• a faggot of sweet herbs
• the rind of a very small lemon
• salt
• pepper
• cayenne
• one or two glasses of Madeira
• a dessert-spoonful of ketchup
• the juice of a small lemon

Method

1. 1

   Scald the giblets, clean, and cut them into pieces.

2. 2

   Put them into a saucepan with water, gravy beef, onions, herbs, and lemon rind.

3. 3

   Simmer until the bones are loose, strain the broth, season, and put the giblets into a tureen.

4. 4

   Brown onion slices in butter, stir in flour to thicken the soup, pour in the broth, stir until it boils, skim, strain into the tureen, and add Madeira, ketchup, and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 472. The excerpt below is the record exactly as published.

Duck-Giblet Soup.— Of duck giblets thi-ee or four sets will be required, as they are small, and the feet are now left attached to a duck when roasted. Scald four sets, clea,n and cut them into pieces of an inch in length. Put them into a saucepan with three quarts of water, a pound of gravy beef (or if more convenient some stock may be added after the giblets have been stewed), two onions, a faggot of sweet herbs, and the rind of a very small lemon. Simmer till the bones are loose and the gizzard soft, then strain the broth, season with salt, pepper, and cayenne, and put the giblets into a tiu-een by the side of the fire. Brown some thin slices of onion in butter, and stir in some flour to thicken the soup ; pour the broth into the stewpan with the thickening, and stir for ten minutes or till it boils, tlien skim and strain into the tureen, adding one or two glasses of Madeira, a dessert-spoonful of ketchup, and the DUG ( 188) DUG juice of a small lemon. T

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