Giblet Soup

Ingredients

• 2 chicken feet
• 3 pints cold water
• 1 teaspoonful salt
• 1 onion
• a small bouquet
• 1 tablespoonful farina
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• a little finely-chopped parsley

Method

1. 1

   Pour boiling water over chicken feet, remove skin, and wash.

2. 2

   Place feet with giblets and neck in a saucepan with water and salt.

3. 3

   Boil, add onion and bouquet, strain, return to heat, and add farina.

4. 4

   Prepare a roux with butter and flour, add to soup, boil, and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 17. The excerpt below is the record exactly as published.

Giblet Soup. — Pour boiling water over 2 chicken feet; let them lay 1 minute ; then take them out, remove the skin and wash them well in cold water ; place the feet with the giblets and neck of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ; set the saucepan over moderate fire ; as soon as it boils add 1 onion and a small bouquet ; cover and boil slowly lYs hour ; then strain the soup into a clean saucepan ; return it to the fire again, and when it boils sprinkle in 1 tablespoonful farina ; then melt Ys table- spoonful butter, add Ys tablespoonful flour, stir until it foams ; then add it to the soup, boil 10 minutes; add a little finely-chopped parsley, and serve. (Do not allow the soup to boil with the parsley.) In place of farina, 1 tablespoonful boiled rice may be added, or sponge dumplings may be boiled in the soup ; also forcemeat balls, marrow balls, farina balls, or mix 1 well-beaten egg with Y4 tea- spoonful butter and 1 tablespoonful fiour; pour this slowly into boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled in it Mutton Soup. — Wash a neck of mutton, put it in a saucepan SOUPS, Bto. 28 with 2V9 quarts cold water ; as soon as it boils add Vt cupful fine^cut celerjy 2 onions, 1 leek, and Ys tablespoon! ul salt ; cover and boil until the meat is tender. In the meantime place a saucepan with 3 tablespoonf uls barley, covered with cold water, over the fire ; cook until tender. Shortly before serving take out the meat ; strain the soup ; cut the meat into small pieces, return it to the soup ; add the barley ; season to taste with salt, and serve. Yeal Soup. — Place 2 pounds of veal and some soup bones in a saucepan over the fire ; cover with cold water ; add salt, 1 leek, 1 sliced onion, and a bouquet, and boil slowly till the veal is done ; then take out the meat and cut it into pieces ; lay it in the tureen ; boil the bones a little while longer. In the meantime melt 1 table- spoonful butter in a saucepan, stir in 1 tablespoonful flour,

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