Giblet Soup

Ingredients

• 3 sets of ducks’ giblets
• 2 Ibs. of beef
• some bones
• shank bones of two legs of mutton
• 3 onions
• some herbs
• pepper
• salt
• 3 qts. of water
• 4% pt. of cream
• I oz. of butter
• 1 spoonful of flour

Method

1. 1

   Thoroughly clean three sets of ducks’ giblets, cut them in pieces and stew with two pounds of beef, some bones, the shank bones of two legs of mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water.

2. 2

   Strain and skim, add one quarter pint of cream mixed with one ounce of butter kneaded with a spoonful of flour and serve with the giblets.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 4. The excerpt below is the record exactly as published.

Giblet Soup—Ingredients—3 sets of ducks’ giblets, 2 Ibs. of beck some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 qts. of water, 4% pt. of cream, I oz. of butter, 1 spoonful of flour

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