Her Majesty's Soup

Ingredients

• some poultry giblets
• a quart of white stock
• two onions
• one carrot
• one turnip
• one bouquet garni
• two cloves
• some mignonette pepper
• a tablespoonful of flour
• an ounce of butter
• a dust of cayenne
• six drops of lemon-juice
• a dessert-spoonful of Victor sauce

Method

1. 1

   Blanch giblets in boiling water for five minutes, then cool.

2. 2

   Place in white stock with onions, carrot, turnip, bouquet garni, cloves, and pepper.

3. 3

   Boil for two hours, skimming occasionally.

4. 4

   Mix flour with cold stock, add to a clean stewpan with butter, cook briefly, then add stock with cayenne, lemon juice, and Victor sauce.

5. 5

   Boil and strain into a tureen.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Her Majesty's Soup Take some poultry giblets that have been well washed and scrubbed, and put them into a stewpan with boiling water, to blanch for five minutes, and put them into cold water ; then take them out and put them into a quart of white stock, with two onions, one carrot, one turnip, one bouquet garni, two cloves, and some mignonette pepper ; let the whole boil for two hours, skimming occasionally. Mix a table- spoonful of flour with a little cold stock, put it into a 8 COOKERY A LA MODE clean stewpan with an ounce of butter, and let it cook for a few minutes ; then add the stock, in which has been put a dust of cayenne, six drops of lemon- juice and a dessert-spoonful of Victor sauce

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