Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

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.






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

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY