Giblet Soup

Ingredients

• Two sets of giblets
• three quarts of stock
• two ounces of butter
• one gill of sherry
• two ounces of flour
• one tablespoonful of lemon juice
• one sprig of parsley
• two bay leaves
• one sprig of thyme
• one grain of cayenne pepper
• one-half a saltspoonf ul of salt
• an equal quantity of pepper

Method

1. 1

   Scald giblets, clean, and cut into small pieces.

2. 2

   Melt butter, brown giblets.

3. 3

   Add sherry and stock, cook until reduced by half.

4. 4

   Add remaining stock, parsley, thyme, and bay leaves, cook until tender.

5. 5

   Strain liquor, thicken with flour mixed with cold water, boil for one hour.

6. 6

   Return giblets, add lemon juice, cayenne, pepper, and salt, boil for five minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 4. The excerpt below is the record exactly as published.

Oiblet Soup. — The quantities and ingredients re- quired are : Two sets of giblets, three quarts of stock, two ounces of butter, one gill of sherry, two ounces of flour, one tablespoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme, one grain of cayenne pepper, one-half a saltspoonf ul of salt and an equal quan- tity of peppe

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