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Giblet Soup
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518409
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 pounds (1.8 kg) gravy beef
- 2 pounds (910 g) mutton scrag (neck)
- 2 pounds (910 g) veal scrag
- 2 gallons (7.6 L / 32 cups) water
- 2 pairs of giblets, scaled
- Butter
- Flour
- Finely-chopped parsley
- Chives
- Pennyroyal
- Sweet marjoram
- Madeira wine
- Salt
- Cayenne pepper
Directions
- Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
- Remove the meat and let the broth stand until cold. Skim off all the fat.
- Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
- Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
- Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
- When the herbs are tender, serve the soup. This makes a very savory dish.
Notes
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
