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Giblet Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: easy, henry hartshorne, public domain, recipes for soup, recipes using beef, recipes using butter, recipes using cayenne, recipes using chicken, recipes using chive, recipes using veal, recipes using wheat flour, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGiblet_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGiblet%20Soup&oldid=4518409

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
  2. Remove the meat and let the broth stand until cold. Skim off all the fat.
  3. Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
  4. Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
  5. Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
  6. 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.