Cookbook:Giblet Soup

Giblet Soup
Category	Soup recipes
Time	3 hours
Difficulty

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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

Procedure

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, tips, and variations

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.