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 saltspoonful of salt
• an equal quantity of pepper

Method

1. 1

   Scald and clean the giblets, then cut into small pieces.

2. 2

   Melt butter and brown the giblets.

3. 3

   Add sherry and a gill of stock, cooking until reduced by half.

4. 4

   Add remaining stock, parsley, thyme, and bay leaves, cooking until giblets are tender.

5. 5

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

6. 6

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

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 3. The excerpt below is the record exactly as published.

G-iblet Soup. — The quantities and ingredients re- quired are : Two sets of giblets, three quarts of stock, two ounces of butter, one gill of slierry, 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 saltspoonful of salt and an equal quan- tity of pepper. The manner of making the soup is as follows : The giblets must be scalded and picked entirely clean of skin, and then cut into small pieces equal in size. When this is done, next melt the butter and brown the giblets to a pale brown in it. Then a,dd to them the sherry and one gill of the stock, after which let it cook slowly until the liquor is reduced to one-half the quantity, when the remainder of the stock must be added, also the parsley, thyme and bay leaves, and let all cook slowly together until the giblets are tender, the time of which depends upon whether' the giblets are of chicken or fowrL When the giblets are tender they should be removed and the liquor strained, which is to be thickened with a HOTCH-POTCH. j little flour, the flour first being made smooth with a little cold water, and then the whole is to be boiled one hour, after which the giblets must be returned to the liquor, the lemon juice, cayenne, pepper and salt also added, and all permitted to boil for five minutes. When it is done it should be dished very hot. Hotch-potch. — The necessaries and measures for this soup are: A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young tur- nips, one head of lettuce, one tablespoonf ul of parsley, one pint of green peas, one ypung cauliflower, one half tablespoonful of salt, one small teaspoonful of pepper. The neck of mutton must first be washed thoroughly in cold water. It then should be put into the saucepan and covered with two quarts^ of cold water, placed over the fire, and when the water boils, skim it, and add the salt, allowing it to boil for two hours thereafter. At the end of this time it must be strained, the lamb-chop's, first cut in two, and then added, the turnips quartered and added and five of the carrots cut into thin slices and also added, and all allowed to boil together for three quarters of an hour. After this put in the lettuce and the parsley, which have been chopped fine meantime, the peas and the cauliflower, the flower of which only is used, the pep- per and the remaining carrot which must be grated, and let all boil slowly for twenty minutes. Note.— The heart of a joang cabbage may be added to tid* Map by penoiM teliihing the flavor of thia vegetable. SOUPS. SOUPS.— SECOND DIVISION. White Stock. — For this stock there, will be re- quired: one fowl, two pounds of veal, three quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one-half tablespoonful of salt, one teaspoonful of whole white pepper. To prepare this Stock, the vCal and the fowl must first be put into alarg^ saucepan and covered with the water, when it should be brought quickly to the boiling point that the scum may arise at once and be removed. When this is done the salt must be thrown in, after which it must be skimmed again, and the vegetables thrown in, the cloves and pepper also, and then the whole left to simmer slowly three hours. At the end of this time it should be strained through a clean towel and allowed to cool. Note. — The directions for clearing this ^tock, are to be found under the heading " Qear Soup," on Page 3, beginning "Put the whites and shells of two eggs," etc. Tapioca Cream Soup.— For this soup provide: one quart of white stock, two ounces of crushed tapicoa, tlie yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper

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