Giblet Soup

Ingredients

• Three sets of giblets (either duck or chicken)
• One ounce ham
• One carrot
• turnip
• One onion
• Two sticks of celery
• A bunch of herbs
• pepper and salt
• One quart water
• One ounce butter
• One ounce flour

Method

1. 1

   Wash the giblets and cut them into pieces.

2. 2

   Put them into a pan with water and salt.

3. 3

   Bring slowly to boil and skim.

4. 4

   Add vegetables, herbs, and pepper; simmer for three to four hours.

5. 5

   Strain through a fine sieve and remove fat when cold.

6. 6

   Melt butter, brown flour, and gradually add stock; boil well and serve with small pieces of giblet in the soup.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 3. The excerpt below is the record exactly as published.

turnip, and celery, and let the stock simmer. Into the household stock may be put trimmings of cooked or uncooked meat and poultry, and bones, which should be freed from fat or sauce. No bread, green vegetables, or starchy materials should be put into the stockpot. Simmer household stock from six to seven hours, adding more water when necessary. Strain into an earthenware vessel. Keep the stock uncovered. When cold skim well, and use for soup, sauces, gravies, etc. Fish Stock. Two pennyworth of fish trim- mings. One onion. A stick of celery. Six white peppercorns. One blade of mace. Salt. One quart of cold water. Thoroughly cleanse the trimmings, and put them into a saucepan with the water and salt. Bring slowly to the boil, and skim thoroughly. Add celery, peppercorns, and mace, and allow all to simmer for forty minutes, then strain. This stock can be used for fish soup or sauce. Note. — (i.) If better stock is desired, a haddock or a cod’s head can be used instead of fish trimmings. (2.) If fish stock is cooked too long, a bitter flavour is extracted from the bones. SOUPS. I5 Kidney Soup. One ox-kidney. Two ounces dripping. Two ounces flour. One quart stock. One quart water. Half a turnip. One carrot. One onion. One bunch of herbs (compris- ing a sprig of thyme, mar- joram, and parsley, and one bay leaf). One blade of mace. Half a teaspoonful of black peppercorns. Salt. Remove the skin, wash and dry the kidney, cut it in small pieces, keeping back all the core. Skin and scald the onion ; dry and cut it in thin rings. Make the dripping smoking hot in a large deep pan ; toss the kidney lightly in the flour, and fry to a good brown colour. Lift the pieces out, and fry the onion and remaining flour till well browned. Put back the pieces of kidney; add the stock, water, and salt; bring slowly to the boil, and skim carefully. Prepare the carrot and turnip ; cut them in blocks ; add to the soup with the herbs and the peppercorns; simmer for four or five hours. Strain through a sieve, and when cold remove all fat. Return the soup to the pan ; rinse the pieces of kidney, and add them to the soup. When hot serve in a tureen. Note. — Half an ox-kidney or three sheep-kidneys make one quart of soup. Ox- Tail Soup is made in the same way, but the tail must be jointed, freed from superfluous fat, blanched, and dried before frying. Serve pieces of tail and rounds of cooked carrot in the soup. i6 PLAIN COOKERY RECIPES. Mulligatawny Soup. One rabbit or two pounds lean mutton. One apple. One onion. Small carrot. Small turnip. A bouquet of herbs. Salt, and li Two ounces dripping. One ounce curry powder and half a teaspoonful curry paste. Two ounces flour. One quart second stock. One quart water, mon juice. Wash and cleanse the rabbit ; cut into small joints, or cut the mutton into small pieces. Chop the apple and onion finely. Melt the dripping; when hot fry the meat lightly. Lift joints from the pan; then fry the onion, apple, curry I powder, curry paste, and flour. Add the meat, the liquid, salt, and herbs. Bring to the boil, and skim. Put in the prepared vegetables. Simmer for two or three hours. Strain through a fine sieve, and when cold skim. Reheat the soup. If rabbit is used, add small pieces as garnish. Serve with boiled rice. Note. — A two-pound tin of Australian mutton is a cheap substitute. Two pounds bones, cooked or uncooked. One carrot. One turnip Bone Soup* One onion. A bunch of herbs, twelve pep- percorns, and salt. One ounce dripping. Two quarts cold water. Melt the dripping; when hot fry the bones brown, then t cover with the water; add the salt, bring to the boil, and r skim. Put into the soup the vegetables, herbs, and pepper- „ corns. Simmer gently for four or five hours. Strain through a a fine sieve, reheat, and thicken. SOUPS. 17 To thicken.— (1.) Add one ounce sago or crushed tapioca to each quart of soup, and boil until the grain looks clear — about ten minutes. (2.) To every quart of soup break one ounce cornflour to a smooth paste with a little stock or sherry. Strain into the boiling soup, cook for five minutes, and serve. Gravy Soup. One pound lean juicy beef. One quart cold water. Blocks of carrot and turnip. One stick of celery. Pepper and salt. One ounce dripping. One ounce flour. One teaspoonful ketchup. Wipe the meat, and cut it down into small pieces ; put it into a saucepan with the water and salt ; bring it slowly to the boil, and skim. Add the vegetables and pepper, and simmer slowly for two hours. Strain through a hair sieve; when cool free from fat. Melt the butter, add the flour, and brown them carefully. Add the stock by degrees, boil well, and add the ketchup at the last. Giblet Three sets of giblets (either duck or chicken). One ounce ham. One carrot, turnip, and onion. Two sticks of celery. Soup. A bunch of herbs, pepper, and salt. One quart water. One ounce butter

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