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Giblet Soup

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Giblets from two or three fowls;
  2. two quarts of water;
  3. one of stock;
  4. two tablespoons of butter, ditto of flour;
  5. salt, pepper, and onion if desired.
  6. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours);
  7. take out the giblets, cut off tough parts and chop fine the remainder.
  8. Return to the liquor and add stock.
  9. Cook butter and flour together until a rich brown, and add to the soup;
  10. season, cook gently half an hour;
  11. stir in half a cup of bread crumbs and in a few minutes serve hot.