Giblet Soup

Ingredients

• Neck, pinions, and giblets of three chickens
• one and one-half pounds of veal
• one-half pound ham
• three quarts water
• a bunch of sweet herbs
• a pinch of allspice
• a cupful of the hot soup
• two tablespoonfuls of butter
• a large tablespoonful of flour

Method

1. 1

   Crack the bones into small pieces, chop the giblets (not very fine), and cut the meat into strips.

2. 2

   Put all together over the fire, with a bunch of sweet herbs and a pinch of allspice.

3. 3

   Stew slowly for two hours.

4. 4

   Pick out the giblets with a skimmer, and set them aside where they will keep warm.

5. 5

   Take up a cupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste; then two tablespoonfuls of butter.

6. 6

   Return to the pot and boil fifteen minutes; season with a tablespoonful of tomato catsup, add the giblets, and serve.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 2. The excerpt below is the record exactly as published.

GIBLET SOUP. Neck, pinions, and giblets of three chickens, one and one-half pounds of veal, one-half pound ham, three quarts water. Crack the bones into small pieces, chop the giblets (not very fine), and cut the meat into strips. Put all together over the fire, with a bunch of sweet herbs anda pinch of allspice. Stew slowly for two hours. Pick out the giblets with a skimmer, and set them aside where they will keep warm. Take up a cupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste ; then two tablespoonfuls of butter

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