Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Giblet Soup
From The Ideal cook book, 1899
Serves 4
Only the gizzard should be cut.
A modern interpretation · AI-generated from the original record
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
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.
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
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