Giblet Soup

Ingredients

• 2 sets of giblets
• 1/2 of a head of celery
• 1 carrot
• 1 turnip
• 2 small onions
• 2 cloves
• 1 blade of mace
• A bouquet garni of parsley, thyme, lemon-thyme, basil, marjoram and bay leaf
• 2 quarts of second white stock
• 1 1/2 oz. of clarified butter
• 1 oz. of flour
• 1/2 pint of Madeira
• 30 drops of lemon juice
• A few grains of Cayenne pepper
• Salt

Method

1. 1

   Prepare giblets and vegetables.

2. 2

   In a pot, combine giblets, celery, carrot, turnip, onions, and herbs with stock.

3. 3

   Simmer for about three and a half hours.

4. 4

   Thicken with clarified butter and flour, add Madeira, lemon juice, and season with salt and pepper before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 72. The excerpt below is the record exactly as published.

\ of a head of celery o 2 1 cauliflower o 4 1 gill of peas \ \ of a saltspoonful of carbonate of soda . . | 3 3 Si Time required, about Jive hours. Now we will show you how to make two quarts of Spring Vegetable Soup. 1. We take two pounds of shin of beef , and two pounds of knuckle of veal, and put them on a board. 2. We must cut off all the meat from the bone with a sharp knife. 3. We cut off all the fat from the meat (the fat we put aside for other purposes). 4. We take a chopper and break the bones in halves. 5. We take out all the marrow inside the bones, and put it aside for other uses. N.B. — If the fat and marrow were to go into the soup they would make it greasy. 6. We take a stockpot or a large stewpan, and put the meat and bones into it. 7. We pour in five pints of cold water. 8. We put in a teaspoonful of salt. This will assist the sewn to rise. L essons on Making Soup. — Spring Vegetable Soup. 1 8 1 9. We put the stockpot on the fire, with the lid on, and let it come to the boil quickly. 10. We take a spoon and remove all the scum as it rises. 11. We now draw the stockpot rather to the side of the fire and let it simmer gently for five hours. 12. We take two young carrots, scrape them clean with a knife, and cut them in slices. 13. We take one young turnip, peel it, and cut it in slices. 14. We take half a head of celery and one leek, wash them well in cold water, and cut them in sqitares with a knife. 15. We take one cauliflower, wash it in cold water, and put it in a basin of cold water, with a dessertspoonfid of salt, for two or three minutes. 16. We then take the caitliflower out of the water, and squeeze it dry in a cloth. 17. We take a knife and cut off all the green leaves and the stalk from the cauliflower, and pull the flower into sprigs. 18. We must watch and skim the soup occasionally, and we should add a little cold water to make the scti7n rise. 19. One hour before serving the soup we should add the vegetables. 20. We must first put in the sliced carrots, and the cut up celery and leek. (These vegetables take the longest to boil.) 21. In half an hour we should add the sliced tumipsy and fifteen minutes after that the cut up flower of the cauli- flower. 22. We take a saucepan full of hot water, and put it on the fire to boil. 23. When the water is quite boiling, we put in one gill of shelled peas, a teaspoonful of salt, and a quarter of a salt- spoonful of carbonate of soda, and let it boil from fifteen to twenty minutes, according to the age of the peas. N.B. — The cover should be off the saucepan. 1 82 National Training School for Cookery. 24. After that time we should feel the peasy and if they are quite soft we take them out of the saucepan and drain them in a colander. 25. For serving, we put the boiled peas into a hot soup tureen, and ladle the soup and the other vegetables from the stockpot out into the tureen. Lessons on Making Soup. — Giblet Soup. 183 SOUPS. Lesson No. 6. GIBLET SOUP. Average cost of " Giblet Soup " (about three pints). INGREDIENTS. s. d. 2 sets of giblets 2 o \ of a head of celery o 2 1 carrot o o^ 1 turnip o ok 2 small onions o ok 2 cloves 1 blade of mace A bouquet garni of parsley, thyme, lemon- thyme, basil, marjoram and bay leaf . . 2 quarts of second white stock ! 2i 1 J oz. of clarified butter o ik 1 oz. of flour o Gi i a pint of Madeira ! 0 30 drops of lemon juice o A few grains of Cayenne pepper . . . Salt

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