Griblet Soup

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

1. 1

   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.

2. 2

   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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