Giblet Soup
Source and licence
"Giblet Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Giblet_Soup, revision 4518409), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Giblet_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518409
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 pounds (1.8 kg) gravy beef
- 2 pounds (910 g) mutton scrag (neck)
- 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
Method
- Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
- Remove the meat and let the broth stand until cold. Skim off all the fat.
- Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
- Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
- Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
- When the herbs are tender, serve the soup. This makes a very savory dish.