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Giblet Soup


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);

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.

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