Goose or duck giblets, boiled (Eaton 1822, Mrs.B, etc)
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
GIBLET SOUP. - E. R.
Scald and clean a set, or more, of giblets. Duck giblets make very good soup, but being much smaller than those of a goose, a larger quantity will be necessary: stew them by themselves in a pint of water for each set, till they are quite tender; or with a scrag of mutton, a couple of pounds of gravy beef, or any thing of which soup may be made, three onions, and a bunch of sweet herbs, and five pints of water. Stew until the gizzards are quite tender; then take out the giblets and strain the soup, adding it, if other stock be ready, to the broth so prepared: then add a glass of wine, a glass of Harvey, or Reading sauce, and a piece of butter rolled in flour. If the soup is required to be very rich, cream may be added, some sliced onions fried in butter, and a little mushroom powder.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY