Giblet Soup

Ingredients

• Open the tin of soup
• half its quantity of really good stock
• a good-sized dessert-spoonful of brown roux
• add a bead of garlic
• a small teaspoonful of extract of meat
• a little cayenne pepper
• a dessert-spoonful of sherry

Method

1. 1

   Open the tin of soup, turn it out into a saucepan, and add half its quantity of good stock.

2. 2

   Stir in a dessert-spoonful of brown roux, place it on the fire for a short time, and add a bead of garlic.

3. 3

   Add a teaspoonful of extract of meat and cayenne pepper.

4. 4

   Let the soup simmer gently for 5-10 minutes, skimming off the fat.

5. 5

   Before serving, add a dessert-spoonful of sherry and remove the garlic bead.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 90. The excerpt below is the record exactly as published.

GIBLET SOUP. — Giblet soup is sup- plied preserved in tins. The soup cap 59 ROUSE KEEPER'S GUIDE. be wanned up by placing the tin in a small saucepan of boiling water, and keeping it on the boil for about a quarter of an hour or twenty minutes, when the tin can be opened and its contents turned out into soup-plates and served. The tin can also be opened when cold and the contents turned into a small saucepan and warmed over the fire. When tinned soups are used, very often they will bear the addition of a little more stock. This is sometimes neces- sary, as one tin is not sufficient of itself for more than two persons. The cook must also add a little more seasoning or flavouring. I would recommend a trial of the following for giblet soup. Open the tin of soup, turn it out into a sauce- pan, and add to it half its quantity of really good stock. Stir in a good-sized dessert-spoonful of brown roux (see Roux, Brown), place it on the fire for a short time, and add a bead of garlic. Add now a small teaspoon- ful of extract of meat and a little cayenne pepper. Let the soup sim- mer gently in the saucepan for five or ten minutes in order to allow it to throw up the fat or butter it now con- tains owing to the presence of the brown roux. While the soup simmers gently the cook should skim it with a spoon, and by this means the fat will be re- moved. Before sending the soup to table add to it a dessert-spoonful of sherry

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