Giblet Soup

Ingredients

• an ounce of butter
• a dessert-spoonful of flour
• half a pint of the giblet liquor
• a little mushroom catsup
• a little salt

Method

1. 1

   Melt the butter in a clean stewpan, stir in the flour.

2. 2

   Gradually add the giblet liquor, boil for ten minutes while stirring.

3. 3

   Skim and strain through a fine sieve into a basin.

4. 4

   Wash out the stewpan, pour the soup into it, season with mushroom catsup and salt, boil up, add the giblets, and the soup is ready.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 51. The excerpt below is the record exactly as published.

an ounce of butter in a clean stewpan, stir in a dessert-spoonful of flour. 13. Add by little a gill or half a pint of the giblet liquor. 14. Gradually add the remainder. 15. Boil for ten minutes, stirring it all the time. 16. Skim it. 17. Strain it through a fine sieve into a basin. 18. Wash out the stewpan. 19. Pour the soup into it, and season with a little mushroom catsup and salt. 20. Boil up. 21. Add the giblets, and the soup is ready. Precautions. — Young giblets and freedom from scum and fat are essential. SOUP MA1GRE (1), OR VEGETABLE SOUP. TO MAKE TWO QUARTS. Ingredients. 2 pints of Green Peas. Bouquet garni. Bread raspings. Sugar. i Lettuce. Parsley, i Leek. Celery. 1. Put two quarts of water into a clean saucepan. 2. Add a pint and a half of green peas, a bouquet garni, page 2g, a tablespoonful of bread raspings, a very small piece of mace, a little pepper and salt, three cloves, and a small teaspoonful of pounded loaf-sugar. 3. Simmer for two hours. 4. Strain into another stewpan. 5. Add another half-pint of fresh-boiled peas. 6. Fry lightly in some butter the coarsely shredded heart of one lettuce, a little chopped parsley, one leek, half-ounce of celery. 7. Add these to the Soups. ii5 soup. 8. Simmer till tender. 9. Pour into the tureen, and serve. Precautions. — Tender vegetables and careful frying are essential. SOUP MAIGRE (2), OR VEGETABLE SOUP. TO MAKE THREE PINTS. Ingredients. 3 Onions. 2 small Turnips. 2 small Carrots. A new Roll. Oatmeal. Dried Herbs. 1. Shred three good-sized onions. 2. Fry them to a nice brown colour in an ounce and a half of sweet dripping or butter. 3. Put them into a saucepan with three pints of water. 4. Cut into small slices one large or two small turnips and the same of carrots. 5. Add them to the onions, with a pinch of dried herbs, pepper and salt. 6. Simmer three hours without the lid. 7. Thicken with a spoonful of flour or oatmeal. 8. Boil ten minutes. 9. Serve with pulled bread. Pulled Bread. — Take a new roll, pull it in half, tear out the crumb in small pieces with a fork, put them into the oven until crisp. Precautions. — Young turnips and sweet dripping are necessary, and the onions carefully fried. POTATO AND LEEK SOUP. » Ingredients. Ground Tapioca. Milk. Potatoes. Leeks. Butter. 1. Peel four large potatoes, trim two good-sized leeks. 2. Cut up the potatoes and leeks. 3. Put n6 Buckmaster’s Cookery. into a clean saucepan three pints of water and boil the vegetables till they are soft enough to pulp. 4. Rub the vegetables through a fine wire sieve. 5. Return the puree and water into the saucepan. 6. Add half a pint of skim milk and two ounces of sweet butter. 7. When just on the boil shake in two ounces of crushed tapioca. 8. Stir and boil for ten minutes. 9. Season with pepper and salt. Precautions.— Well wash the vegetables. Be careful to shake in the tapioca, gradually stirring all the time to prevent lumping. FISH SOUP. TO MAKE ONE QUART. Ingredients. I pair of Soles. Celery. Parsley. i Onion. 1. Skin and fillet a pair of soles. 2. Cut out of the fillets with a cutter, pieces the size of a penny. 3. Put the head bones and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a blade of mace, and pepper and salt to taste. 4. Let this boil slowly from three to four hours. 5. Skim and strain the liquor. 6. Put it on the fire again, and when it boils put in the cut pieces of sole. 7. When they are cooked take them out, and put them into the soup tureen with a little chopped . parsley (blanched). 8. Strain the soup into the tureen, and serve. Precautions. — If the pieces of fish remain in the soup longer than is necessary they will break. Soups. 117 MACARONI AND VERMICELLI SOUP. TO MAKE TWO QUARTS. Ingredients. 3 oz. of Vermicelli. Parmesan Cheese. Stock. 1. Take four ounces of vermicelli and blanch foi five minutes in boiling water with a little salt

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