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Giblet Soup
From Harper's cook book encyclopædia, 1902
Serves 6
Giblets should be tender but not overcooked.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.
Giblet Soup SOUPS Green-pea Soup fruit-juice, and when it becomes hot add three teaspoonfuls of arrow- root dissolved in a little cold water. Cook all until clear, then stir in a cupful of sugar, and as soon as the sugar is dissolved remove from the fire, add a table - spoonful of wine or brandy, and turn into a dish to cool. Serve in claret-glasses, with a few tiny pieces of ice in each. To be eaten with a spoon. Giblet Soup. — Take goose, duck, or chicken giblets. Clean them and cut the gizzard into small pieces about half an inch square, or it will not be ten- der until the rest is in rags. Put all into a stewpan with a slice of lean ham cut into dice, and a small piece of butter. Fry the giblets a few min- utes ; then add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or parsley, a tea- spoonful of salt, half a teaspoonful of pepper, and half a drachm of bruised celery seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets and put them into a tureen. Strain the soup, and thicken it with I oz. of butter, mixed smoothly over the fire with a table- spoonful of flo
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