Home Recipes Cook Books Food Categories Featured

Giblet Soup No 3

(Soups.) - (The Lady's Own Cookery Book)







Take three pair of goose giblets; scald and cut them as for stewing; set

them on the fire in three quarts of water, and when the scum rises skim

them well: put in a bundle of sweet herbs, some cloves, mace, and

allspice, tied in a bag, with some pepper and salt. Stew them very

gently till nearly tender: mix a quarter of a pound of butter with

flour, and put it in, with half a pint of white wine, and a little

cayenne pepper. Stew them till thick and smooth; take out the herbs and

spices; skim well; boil the livers in a quart of water till tender, and

put in. Serve up in a terrine or dish.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 960 times.

Home Made Cookies.ca