Giblet Soup (Canadian)

Ingredients

• 3 sets of giblets
• 1 or 2 lbs. of gravy beef
• A scrag end of mutton
• The bone of a knuckle of veal
• A large spoonful salt
• 3 onions
• 2 small tomatoes
• A bunch of sweet herbs
• A teaspoonful white pepper

Method

1. 1

   Scald and clean the giblets and stew them with the other ingredients in five pints of water, and simmer till the gizzards are quite tender.

2. 2

   Skim it well and add a quarter of a pint of cream, two teaspoonfuls of mushroom powder, an ounce of butter mixed with a dessertspoonful of flour, boil for a few minutes, season with a large spoonful of tomato ketchup and some cayenne.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

GIBLET SOUP (Canadian). 3 sets of giblets. 1 or 2 lbs. of gravy beef. A scrag end of mutton. The bone of a knuckle of veal. A large spoonful salt. 3 onions. 2 small tomatoes. A bunch of sweet herbs. A teaspoonful white pepper

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