Giblet Soup

Ingredients

• four sets of giblets
• two quarts of good stock
• a quarter of a pound of butter
• a few shallots
• a few onions
• a bunch of lemon thyme
• sweet marjoram
• a very little basil
• a quarter of a pound of lean ham
• some parsley
• one pint of good stock
• a pint of Madeira
• a small Seville orange
• a little sugar
• a little cayenne

Method

1. 1

   Wash and pick the giblets, parboil, then simmer in stock until tender.

2. 2

   In a stewpan, melt butter, add shallots, onions, herbs, ham, and stock; simmer for an hour.

3. 3

   Thicken with flour or white roux, add to giblet stock, then add Madeira and boil.

4. 4

   Strain and return some giblet pieces.

5. 5

   Squeeze orange into the tureen, add sugar and cayenne.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 64. The excerpt below is the record exactly as published.

Giblet Soup. — Having well washed and picked four sets, parboil, then simmer them gently in two quarts of good stock till quite tender. Put into a stewpan a quarter of a pound of butter, a few shallots and onions, a bunch of lemon thyme, knotted and sweet marjoram, a very little basil, a quarter of a pound of lean ham, some parsley, and one pint of good stock ; let this simmer gently on a stove for an hour ; then thicken with flour or white roux^ and add this to the stock, in which the giblets have been cooking ; put in a pint of Madeira, let it boil a few minutes, then strain it ; but put back some of the pieces of giblet. Squeeze into the tureen a small Seville orange ; add a little sugar

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