Thick Giblet Soup

Ingredients

• an ounce of butter
• a glass of Marsala
• a gill of beef broth
• three pints of good stock
• a dessertspoonful of sweet herbs
• a shallot
• a dozen peppercorns
• three-quarters of an ounce of butter
• the same of flour
• a teaspoonful of lemon juice
• three ounces of lean bacon
• six ounces of turnips
• six ounces of onions
• six ounces of carrots
• six ounces of leeks

Method

1. 1

   Begin by preparing the giblets and frying them with butter and onion until golden.

2. 2

   Add Marsala and beef broth, reduce to a glaze.

3. 3

   Pour in stock and add herbs, shallot, and peppercorns.

4. 4

   Simmer for two hours, strain, and clarify if desired.

5. 5

   For thick soup, thicken broth with butter and flour, boil, skim, and pass through a sieve.

6. 6

   Add lemon juice and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 27. The excerpt below is the record exactly as published.

a glass of Marsala (Giblet Soup is one of the few soups for which wine is now recommended), and a gill of beef broth, reduce to a glaze. Have ready three pints, or three pints and E 5° SOUPS a half, of good stock from the pot-au-feu (see p. 31), and pour it in. Put in a muslin bag with a dessertspoonful of sweet herbs, a shallot, and a dozen peppercorns. Add a little salt if necessary. Simmer for two hours. When satisfied that you have extracted all the flavour of the giblets, stop, strain the soup into a bowl, let it get cold, and skim oft' all grease. Xow, if Clear Giblet Soup is wanted, clarify as usual with beef, strain off carefully, heat up when required, and serve as hot as possible, garnished with very finely shred vegetables separately cooked. If Thick Giblet Soup is required take a pint and a half of the broth, thicken it with three-quarters of an ounce of butter and the same of flour, bring to the boil, skim, and pass all through the hair sieve. Warm up, add a teaspoonful of lemon juice and serve. Additional flavour is given to Thick Giblet Soup by frying three ounces of lean bacon

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