Giblet Soup

Ingredients

• the giblets
• three pints of cold water
• one small white onion
• one stalk of celery
• one-quarter of a bay leaf
• a sprig of parsley
• one of thyme
• one scant teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• one-half of a teaspoonful of butter
• one tablespoonful of flour
• one pint of good stock
• one teaspoonful of lemon juice

Method

1. 1

   Clean and cut giblets into pieces.

2. 2

   Simmer with water, onion, celery, bay leaf, parsley, thyme, salt, and pepper for 1.5 hours.

3. 3

   Remove seasonings.

4. 4

   Brown butter and flour, add stock, stir until smooth, then add to soup.

5. 5

   Season and add lemon juice before serving.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 7. The excerpt below is the record exactly as published.

GIBLET SOUP. For this recipe take the giblets after they are thoroughly cleaned and cut them into half-inch pieces. Put them into a kettle with three pints of cold water, heat slowly and simmer very gently for an hour. Add one small white onion stuck with two cloves, one stalk of celery, one-quarter of a bay leaf, a sprig of parsley and one of thyme, one scant teaspoonful of salt and one-quarter of a teaspoonful of pepper and simmer for one hour and a half longer. Remove the seasonings. In a clean saucepan brown together one-half of a teaspoonful 32 TABLE TALK'S ILLUSTRATED COOK BOOK of butter and one tablespoonful of flour. Add one pint of good stock, stir until smooth then add this to the soup. Add more seasoning if necessary, together with one teaspoonful of lemon juice and take from the fire. PRINCESS SOUP. Cook together three pints of strong veal stock and one -half of a cupfu! of fine barley until the latter is very soft, then press through a sieve. In the meantime cut the meat from a small roast chicken and put through a food chopper, using the finest cutter. Put it through a second time that the meat may be very finely cut, then pound to a paste, gradually adding some of the barley broth. Disjoint and break up the carcass, cover it with two quarts of thin veal broth (or water), add one sHced onion and a bouquet of herbs and simmer for an hour and a half, thea strain. Add three pints of this with the pounded nreat to the barley broth, reheat and cook for ten minutes. Taste to see that it is sufficiently seasoned, then draw to one side and let stand for five minutes. Beat together the yolks of three eggs and one cupful of cream. Pour slowly into the soup, stirring hard, then take at once from the fire and serve. CONSOMME ROYALE. Beat together slightly the yolks of six eggs and two whole eggs, add a dash of nutmeg, one-half of a teaspoonful of salt, one quarter of a teaspoonful of white pepper or a dash of cayenne. Add one-half of a pint of cream and strain into six well buttered dariole molds. Set these into a baking pan, pour in hot water half-way up the sides of the molds and bake in a very moderate oven until the centres are firm, like ordinary baked custards. If baked too fast, the mixture will be full of bubbles. Turn them out carefully when cool, cut in slices and stamp out in fancy shapes. Drop these into the soup tureen or plates, add one quart of hot consomme and serve at once. SOUP MONGOLE. Cut into thin slices then into straws one medium-sized carrot, one white turnip and one leek ; put them into a saucepan with one-half of a tablespoonful of butter

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