His Excellency's Soup

Ingredients

• some chicken giblets
• two onions
• one carrot
• one turnip
• one bouquet garlic
• two cloves
• some mignonette pepper
• a tablespoonful of flour
• an ounce of butter
• a dust of cayenne
• six drops of a lemon
• a dessertspoonful of O. R. sauce

Method

1. 1

   Blanch chicken giblets in boiling water for 5 minutes.

2. 2

   Boil giblets in white stock with onions, carrot, turnip, garlic, cloves, and pepper for 2 hours.

3. 3

   Mix flour with cold stock, cook with butter, then add stock with cayenne, lemon, and O.

4. 4

   R. sauce.

5. 5

   Boil and strain into the tureen.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 65. The excerpt below is the record exactly as published.

His Excellency's Soup.— Take some chicken giblets and put them into a stewpan of boiling water for five minutes to blanch. Next put them into white stock with two onions, one carrot, one turnip, one bouquet garlic, two cloves, and some mignonette pepper ; let the whole boil for two hours, skimming occasionally. Mix a tablespoonful of flour with a little of the cold stock ; put it into a clean stew- pan 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, &ix drops of a lemon,

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