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Giblet Soup

Soups

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.




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