Giblet Soup

Ingredients

• two sets of goose
• four sets of duck's giblets
• enough cold water to cover them
• a bundle of fine herbs
• an onion
• an extra sprig of parsley
• some black peppercorns
• 1½ ozs. of butter
• enough flour (dried previously) to make a paste
• a glass of white wine
• a touch of cayenne
• a squeeze of lemon juice

Method

1. 1

   Scald giblets, cut into pieces, and simmer in water with herbs, onion, parsley, and peppercorns until tender.

2. 2

   For thick soup, make a paste with butter and flour, dilute with giblet broth, season, and add giblets to heat through.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 40. The excerpt below is the record exactly as published.

GIBLET SOUP. 93 or in water with some butter if for inaigre soups ; and with all of them it is usual to serve small dice of bread fried in butter. Puree of Tomato Soup. Allow two tomatoes to each ration of soup ; simmer them in weak broth with a small quantity of rice till they are tender ; pass through a tamis. If onions are liked, simmer one or two and pass through the tamis with the tomatoes. Season with salt and a little sugar. Dilute the puree with broth till it is about the thickness of ' double cream,' and warm for use. Serve with croutons. This soup does not require cream or milk in it, but, if it is made with water instead of broth, cream must be added. The same rule holds good for all purees. Puree of Turnip Soup. Cut up the turnips into small pieces, pour cold water on them, and let them steep and strain. Put them in a stewpan to stew with a piece of butter, and add pepper and salt. When they are soft pass them through the tamis. With a little spoonful of hot water or hot broth, wash out the pan in which they were cooked, and add all to the puree, with \ lb. of potato flour, a little more salt, and the quantity of broth you require. Giblet Soup. Scald two sets of goose, or four sets of duck's giblets, using them when the birds are killed, not saving to 94 NOTCH POTCH. use after the ducks or geese are roasted— in compliance with a rule that all meat used in and for soup must be quite fresh. Divide the gizzards and necks into small pieces ; split and clean the head, and cut off the nose. Put them in a stewpan, with enough cold water to cover them ; skim as the simmering goes on ; then put in a bundle of fine herbs, an onion, an extra sprig of parsley, and some black peppercorns in a muslin bag ; continue to simmer till the gizzards are tender — from I to 1 1 hours. If the giblet soup is to be clear, take out the pieces from the stewpan, and use them in a rich clear soup. If the giblet soup is to be thick, proceed as follows : — Melt i\ ozs. of butter, and stir in enough flour (dried previously) to make a paste ; dilute with the giblet broth, adding any weak broth that may be .available ; simmer for \ hour ; season with a squeeze of lemon juice, a glass of white wine, and a touch of cayenne

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