Giblet Soup, German

Ingredients

• one quart of haricot beans
• two sets of goose giblets
• two quarts of stock

Method

1. 1

   Soak beans overnight, boil until tender, and press half through a sieve.

2. 2

   Stew giblets with stock until tender, cut into pieces, strain soup, and mix with beans.

3. 3

   Heat and serve.

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.

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, until slightly browned, but not burned, and added gradually to the liquid. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes, to get hot, and serve with toasted sijjpets. Giblet soup is very good for ordinary domestic use. The giblets should be tender, but not too much boiled. Before putting them into the tureen they should all be cut into mouthfuls. The giblets of the cygnet make the best soup, but they are not often to be had. Sufiicient for four or five persons. Giblet Soup, Duck's. — Very good soup may be made of the giblets of ducks. The same directions may be followed as we have given for goose giblets, but as ducks are so much smaller, four sets of these must be used, where two sets only of goose giblets would be necessary. Giblet Soup, German.— Put one quart of haricot beans into cx)ld water to soak the day before the soup is wanted, then drain them, boil them until quite tender, and press half of them through a coarse sieve. Stew the giblets, as in the last recipe but one, with two quarts of stock

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