|
|
Giblet Soup.
TO MAKE TWO QUARTS.
Ingredients.
2 sets of Giblets. Bouquet garni.
Method.
1. Scald and pick very clean two sets of goose, or four of duck giblets (the fresher the better). 2. Wash them well in two
or three warm waters. 3. Cut off the beaks and split the heads. 4. Divide the gizzards and necks into one-inch pieces. If the
gizzards are not cut into small pieces, the rest of the meat will be done too much. 5. Crack the bones of the legs, and put all into
a stewpan. 6. Add four pints of cold water. 7. Let it come to boil and take off the scum. 8. Add a bouquet garni.
9. Tie up ten berries of allspice, twenty of black pepper in a muslin bag. 10. Simmer till the gizzards are tender. This will
take from an hour and a half to two hours and a half according to the size and age of the giblets. 11. When tender, take them up and
put them into the tureen, and cover down close to keep warm till the soup is ready. 12. Melt an ounce of butter in a clean stewpan,
stir in a dessert-spoonful of flour. 13. Add by little a gill or half a pint of the giblet liquor. 14. Gradually add the
remainder. 15. Boil for ten minutes, stirring it all the time. 16. Skim it. 17. Strain it through a fine sieve into a
basin. 18. Wash out the stewpan. 19. Pour the soup into it, and season with a little mushroom catsup and salt. 20.
Boil up. 21. Add the giblets, and the soup is ready.
PRECAUTIONS. --Young giblets and freedom from scum and fat are essential.
|
|
