Griblet Soup
From The white ribbon cook book, 1894
Serves 8
Only the gizzard should be cut.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 sets of ducks' giblets
- 2 lbs. beef
- some bones
- shank bones of two legs of mutton
- 3 onions
- some herbs
- pepper
- salt
- carrots
- 3 quarts water
- }^ pint cream
- 1 oz. butter
- 1 spoonful flour
Method
Clean the ducks' giblets, cut them into pieces, and stew with beef, bones, mutton shank bones, onions, herbs, pepper, salt, and carrots in water for 3 hours.
Strain and skim, then add cream mixed with butter kneaded with flour, and serve with giblets.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.
Griblet Soup — 3 sets of ducks' giblets, 2 lbs. beef, some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 quarts water, }^ pint cream, 1 oz. butter, 1 spoonful flour
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