Giblet Soup a l'Anglaise

Ingredients

• turkey or chicken gizzards
• a carrot
• turnip
• piece of celery
• piece of leek
• one-third pound of barley
• large spoonful of flour
• four ounces of butter
• two quarts of stock or bouillon
• salt
• pepper
• teaspoonful of Worcestershire sauce

Method

1. 1

   Cut gizzards, carrot, turnip, celery, and leek into small dices.

2. 2

   Add barley, flour, and butter.

3. 3

   Simmer together, add stock, season with salt, pepper, and Worcestershire sauce, and cook for one hour.

4. 4

   Serve with chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.

Giblet soup a 1'Anglaise. (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of butter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce

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