Giblet Soup

Ingredients

• Clean and well wash some giblets of any or all kinds of fowl
• plenty of water
• some prunes, which have been softened by steeping in water
• some small apples, cut in quarters
• a little sugar
• thicken your stock with flour
• mixed with a little vinegar

Method

1. 1

   Clean and well wash some giblets of any or all kinds of fowl.

2. 2

   Cut in small pieces, and place on the fire with plenty of water.

3. 3

   Skim carefully, and boil till tender.

4. 4

   Strain into a dish to get cold.

5. 5

   When the fat hardens, remove it; put the stock on the fire again, and bring once more to the boil.

6. 6

   Put in the cut pieces of fowl giblets, some prunes, which have been softened by steeping in water; some small apples, cut in quarters, and a little sugar; but before putting these in thicken your stock with flour, mixed with a little vinegar.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 53. The excerpt below is the record exactly as published.

Giblet Soup) Klipfiskebudding- (Fish Pudding) Finker (Stewed Roast Beef) Kalve Fricandeau (Braised Veal) Stegt Tiur (Roast Capercailzie) Keks & Ost (Biscuit and Cheese) Rodgrod (Red Currant Shape) Hindboer Is (Raspberry Ice Cream) Frugt (Fruit) Confect (Confections) DENMARK Kraase. Suppe (Giblet Soup). Clean and well wash some giblets of any or all kinds of fowl. Cut in small pieces, and place on the fire with plenty of water. Skim carefully, and boil till tender. Strain into a dish to get cold. When the fat hardens, remove it ; put the stock on the fire again, and bring once more to the boil. Put in the cut pieces of fowl giblets, some prunes, which have been softened by steeping in water ; some small apples, cut in quarters, and a little sugar ; but before putting these in thicken your stock with flour, mixed with a little vinegar

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