Giblet Soup
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.
Giblet Soup. — Clean and parboil 2 sets of giblets. Remove the skins from the birds’ feet, cut the gizzards into quarters, and the necks into 3 bits ; add the wings, heads, and livers cut in 2, removing the beaks, and boil in weak stock with an onion. Then take the giblets, previously boiled, and add them with their broth to highly-seasoned brown gravy stock, well seasoned, together with a little chopped parsley. Remove the onion and thicken with flour into which a piece of butter
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