Giblet Soup

Ingredients

• two sets of goose or fottr of ducks giblets
• a pint of Madeira
• 2 quarts of second white stock
• 1 J oz. of clarified butter
• 1 oz. of flour
• 30 drops of lemon juice
• A few grains of Cayenne pepper
• Salt

Method

1. 1

   Scald and skin the giblets, wash them clean, blanch in boiling water for 5 minutes, then wash and scrape.

2. 2

   Cut giblets into 1.5 inch pieces.

3. 3

   Add to a stewpan with washed celery, carrot, turnip, onions, cloves, mace, and bouquet garni.

4. 4

   Pour in stock, boil gently for 2 hours, skim occasionally.

5. 5

   Remove best giblet pieces, set aside.

6. 6

   Boil remaining for 30 minutes.

7. 7

   Fry butter and flour, add stock, boil, then simmer for 20 minutes.

8. 8

   Skim off butter, strain soup, add Madeira, lemon juice, Cayenne, and salt.

9. 9

   Serve with reserved giblet pieces.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 73. The excerpt below is the record exactly as published.

2 quarts of second white stock ! 2i 1 J oz. of clarified butter o ik 1 oz. of flour o Gi i a pint of Madeira ! 0 30 drops of lemon juice o A few grains of Cayenne pepper . . . Salt } o o£ 4 9t (Stock made the day before. ) Time required, about three hours and a half. Now we will show you how to make Giblet Soup. 1. We take two sets of goose or fottr of ducks giblets, scald and skin the claws, ends of legs, &c, and wash them clean in cold water (see Note for " Cleaning Giblets " at the end of " Trussing a Fowl for Boiling "). 2. We should put them into boiling water to blanch them, for five minutes. 3. We then lay them in a basin of cold water, and wash and scrape them clean. 4. We take them out of the water and drain them. 5. We take a knife and cut the giblets in pieces to about one a?id a half inch in length. 6. We put the pieces of giblet into a stewpan. 7. We take a quarter of a head of celery and wash it 'tvelt in cold water. 184 National Training School for Cookery. 8. We take one carrot, wash it in cold water, and scrape it clean with a knife. 9. We take one tamip and two small onions, wash them in cold water and peel them. 10. We add these vegetables to the giblets in the stewpan. 11. We also put in two cloves, one blade of mace, and a bouquet garni, consisting of parsley, one sprig of thyme, lemon-thymey basil, marjoram, and one bay-leaf, all tied tightly together. 12. We pour in two quarts of second white stock. 13. We put the stewpan on the fire, and let it boil gently for two hours ; we must skim it occasionally. 14. After that time, we take out the best pieces of the giblets, and trim them neatly. 15. We put these pieces aside until required for use. 16. We leave the stewpan on the fire to boil for half an hour. 17. We put an ounce and a half of clarified butter, and one ounce of flour into a stewpan. 18. We put the stewpan on the fire, and let the flour and butter fry for a few minutes, stirring it well with a wooden spoon. 19. We now add the stock and stir it well until it boils. 20. We must now remove the stewpan to the side of the fire, and let it boil gently for twenty minutes (the cover of the saucepan should be only half on). 21. After that time, we take a spoon and carefully skim off all the butter that will have risen to the top of the soup. 22. We now strain the soup into a basin, add to it half a pint of Madeira, thirty drops of lemon juice, a few grains (just enough to cover thinly a threepenny piece) of Cayenne pepper, and salt

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