Thick Giblet Soup

Ingredients

• a pound of veal stock meat
• one pound of well-broken veal bones
• sixpennyworth of giblets
• an ounce of butter
• two ounces of onions
• three ounces of raw lean of bacon
• a crab — one about six inches across will be large enough

Method

1. 1

   Cut the meat into two-inch squares and scald the giblets.

2. 2

   Butter a gallon stewpan with butter, slice onions finely, and lay them on the butter with minced bacon and the meat and giblets over them.

3. 3

   Fry and proceed as explained for thick giblet soup, moistening with water instead of broth.

4. 4

   Add the bones after browning them in the oven with the vegetables when boiling point is reached.

5. 5

   After straining the broth, set it to cool and skim it.

6. 6

   Boil the uncooked crab in the stock, breaking up the legs but leaving the body and claws intact.

7. 7

   Cover with stock and add a bouquet of basil.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 21. The excerpt below is the record exactly as published.

an ounce of butter in a stewpan, turn them into it and fry them till slightly browned, moisten then with a gill of broth — common stock will do — and a glass of marsala, cooking the giblets in this till it falls to a glaze • next add three pints of stock rvith a muslin bag containing a dessert- spoonful of dried sweet herbs, bring slowly to the boil, skimming carefully, and then put in six ounces each of turnips, onions, carrots, and leeks ; simmer now for three and a half hours, then strain. Cool the broth and remove the fat. Take a pint and a half of the former for the soup, thicken this with three-quarters of an ounce of butter and the same of flour, bring to 47 48 FIFTY DINNERS. the boil, skim, and pass all through the hair sieve. Warm up, add a teaspoonful of lemon-juice, and serve. Prepare the fillets and cook them exactly as those of mackerel, described in Menu xix., serving them with this sauce : — In half an ounce of 2. Herring butter over a low fire fry an ounce of filets with . ,11,. • 1 , sharp sauce, niinced shallot or onion, and a two-ounce tomato, mix in after five minutes’ cooking half an ounce of flour, and when this has been well worked moisten with one gill of water and one of chablis or sauterne, bring to the boil, simmer for ten minutes, and pass all through the hair sieve. Return the sauce to the stewpan for heating up, season with salt and pepper, and finish with a gherkin minced very small. Good French vinegar may be used instead of the wine, altering the proportions to a gill and a half of water to half a gill of vinegar. Trim a dish of neck cutlets, neatly cutting the bone of each rather short. With the trimmings and scrag end make a good mutton broth, assisting it 3- Iluiion -with a good allowance of onions, any broth stewed a la , i , Bretonne. vegetables that can be spared, and an ounce of celery. Cook the cutlets in the manner described for ragout de mouton aux navets, Menu XXV. During the simmering prepare a garnish i la Bretonne in this manner : — Peel, cut into eight equal pieces, blanch in boiling water, cool, and drain, an eight-ounce Spanish onion ; put the pieces into a stewpan with an ounce of butter, a saltspoonful of salt, and the same of castor sugar ; fry until turning colour T^OAST BLACKCOCK. 49 over a low fire, then moisten with a gill of mutton broth, and add an ounce of good glaze. Simmer now till quite cooked, and pass the whole through a hair sieve. Save the purh thus obtained. Also take a pint measure of dried white haricot beans, put them into a stewpan with a quart of cold water and a tea- spoonful of salt ; set on the fire, bring to the boil, and simmer gently on the side of the fire till tender ; then drain, put them back into the stewpan and moisten with the onion puree. Add this mixture to the meat and broth at the same period during the cooking as that when the turnips were added in the case of the ragoiU above mentioned, heat all together gently and dish, putting the meat in the centre of the cjttr'ee dish and smothering it with the beans and the moistening left in the stewpan. Roast the blackcock or greyhen, as the case may be, in the manner recommended for grouse in Menu XX., and serve it in the same way. Potato chips may accompany, and this 4- salad : — Blanch and peel off the skins of a pound of tomatoes ; slice them up in a salad-bowl, sprinkling over them a dessert-spoonful of finely minced chives or red shallot and a teaspoonful of minced tarragon. Give them a dust of salt, and grind some black pepper over them freshly. Lubricate the mass with the best salad oil, and sharpen it with a dessert-spoonful of tarragon vinegar. Unlike green salads, this can be made some little time before dinner, during which period of rest it should be kept as cold as possible either in the ice-closet, or with some lumps 5 50 FIFTY DINNERS. of ice outside the bowl. A good stir-up before serving is necessary. On each salad-plate put a neatly trimmed square slice of bread ; the salad should be helped over this ; absorbing as it does some of the juice of the salad, the piece of bread acquires a remarkably pleasant goiit^ which is far from bad to finish with. In this way a stale Madeira cake may be made use of advantageously : — Cut the cake into neat slices, trimming them as much as possible alike in measurement. Make a glazing syrup as slewed jigs. ° j f follows : — Put two tablespoonfuls of apri- cot jam into a stewpan with a sherry-glass of rum, and one of water, boil up and reduce till about the con- sistency of treacle ; build up the cake in layers of slices in the centre of a glass compote dish, liberally spread- ing glaze over each layer, and pouring the remainder of it over, the top of the layers, arrange round this overlapping one another a pound or so of stewed dried figs, for the preparation of which please follow the process given for stewed prunes. Menu viii., substi- tuting old cognac for cherry brandy, or rum if not objected to. No nicer savoury can be presented than fresh caviare, in its jar, with plain biscuits or thin dry toast, slices of lemon, and Nepaul pepper accompanying. Fine chilli vinegar may be preferred by some. This delicacy can be got at its best at the Russian Emporium in Queen’s Road, Bayswater. 6. Fresh caviare. MENU XI. {Nove7nber or Decmher.) Potage "pepperpot.” Poisson St. Pierre aux hultres. Crfipes de volaille. Canard sauvage sauce k la minute. Compotes de pruneaux. Crodtes k la Wyvern. Take a pound of veal stock meat, one pound of well- broken veal bones, and sixpennyworth of giblets. Cut up the meat into two-inch squares, scald and cut up the giblets. Butter a gallon stewpan with an ounce of butter ; slice finely two ounces of onions and lay them on the butter with three ounces of raw lean of bacon minced, and the meat and giblets over them ; fry, and proceed as explained for thick giblet soup in Menu x., moistening with water instead of broth, and adding the bones, after browning them in the oven, with the vegetables when boiling point has been reached. When the broth has been strained, set to get cold, and skimmed, the next step is to put a crab — one about six inches across will be large enough

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