Giblet Soup

Ingredients

• two sets of goose giblets
• a slice of lean ham
• two quarts of good stock
• an onion stuck with five or six cloves
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• half a dracma of bruised celery-seeds
• one ounce of butter
• a table-spoonful of flour

Method

1. 1

   Prepare giblets as for pie, cut gizzard into small pieces.

2. 2

   Fry giblets with ham, then add stock, onion, herbs, salt, and pepper.

3. 3

   Simmer for 2 hours, thicken with butter and flour, then return giblets to heat and serve with toast.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 597. The excerpt below is the record exactly as published.

a tea-spoonful of salt, half a tea-spoonful of whole pepper, a sprig of parsley, a sprig of thyme, and two onions. Simmer gently until done enough. Pour the giblets into a bowl, and let them get cold. Unless this is done the flavour of the giblets will spoil the pie-crust. Lay one pound of steak, cut into ijiecos about an inch and a half square, at the bottom of the pie-dish. If beef-steak is used, it must be stewed in a separate saucepan until nearly tender before being put into the pie. "With rump-steak this is not necessary. Put the cold giblets among the pieces of steak. Strain as much of the liquid as will not quite cover the meat in the pie. Line the edge with a good light crust, place a cover over the whole, brush it with yolk of egg, and ornament it with pastry leaves. Bake in a good oven. Just before serving, make a slight incision in the crust, and pour in two table-spoonfuls of boiling cream ; or, thicken the gravy in which the giblets were stewed with a little flour and butter, or flour mixed with water; brown it, and add to it a glass of port wine Pour part of this into the pie, and add the rest just before serving. A giblet pie should never be eaten cold. Time, from one to two hours to stew the giblets — if the goose is yoiuig, one hour will be sufiicient — when the gizzard is tender the giblets are done enough; an hour and a half to stew beef-steak ; one hour to bake the pie. Probable cost, 2s. 2d. Sufiicient for half a dozen persons. Giblet Pie (another way). — Prepare and stew the giblets as in the last recipe. Let them got cold, and put them into a pie-dish, •with a chicken, cut into neat joints, and sea- soned with pepper, salt, and pounded mace. Cover the whole with a good light crust, and bake in a good oven. Before sending the pie to table, mix a small cupful of the gravy in which the giblets were stewed with two table-spoon- fuls of mushroom ketchup and a wine-glassful of sherry, and pour it hot into the dish. Time, one hour to bake. Probable cost, 3s. 8d. Suf- ficient for half a dozen persons. Giblet Soup,— Take two sets of goose giblets. Prepare them in the same way as for gifclet pie {see Giblet Pie), cutting the gizzard into small pieces about half an inch squaie, or it will not be tender until the rest is in rags, and put all into a stewpan with a s!i' e of lean ham cut into dice, and a small piece of butter. Fry the giblets a few minutes; 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 winter savoury, a tea- spoonful of salt, half a tea-spoonful of pepper, and half a draclmi 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 one ounce of butter, mixed smoothly over the fire with a table-spoonful of flour

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