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GIBLET SOUP(Soups) - (The Jewish Manual)
Add to a fine strong well-seasoned beef stock, of about three quarts,
two sets of giblets, which should be previously stewed separately in
one quart of water (the gizzards require scalding for some time before
they are put in with the rest); white pepper, salt, and the rind of
lemon should season them; when they are tender, add them with their
gravy to the stock, and boil for about ten minutes together, then stir
in a glass of white wine, a table spoonful of mushroom ketchup, and
the juice of half a lemon; it will require to be thickened with a
little flour browned; the giblets are served in the soup.
Giblet SoupMISS BEEMER.
Giblets from two or three fowls; two quarts of water; one of stock; two
tablespoons of butter, ditto of flour; salt, pepper, and onion if
desired. Put giblets on to boil in the water and boil gently till
reduced to one quart (about two hours); take out the giblets, cut off
tough parts and chop fine the remainder. Return to the liquor and add
stock. Cook butter and flour together until a rich brown, and add to
the soup; season, cook gently half an hour; stir in half a cup of bread
crumbs and in a few minutes serve hot.
Giblet SoupAn economical, and at the same time excellent, soup, is
made from the legs, neck, heart, wings, and gizzard of all kinds of
poultry. These odds and ends are usually plentiful about the holidays.
To turn them to account, follow general instructions for chicken soup;
add a little rice, and your soup is complete.
Giblet Soup No 1Take the desired quantity of strong beef gravy; add to it a few slices
of veal fried in butter; take a piece of butter rolled in flour, and
with it fry some sliced onion and thyme; when made brown, add it to the
soup. When sufficiently stewed, strain and put to it two spoonfuls of
ketchup, a few spoonfuls of Madeira, and a little lemon juice. The
giblets being separately stewed in a pint of water, add their gravy to
Giblet Soup No 2Parboil the giblets, and pour the water from them; put them into fresh
water or thin gravy, with a large onion stuck with cloves; season it to
your taste; boil them till the flesh comes from the bones. Mix the yolk
of an egg with flour into a paste; roll it two or three times over with
a rollingpin; cut it in pieces, and thicken the soup with it.
Giblet Soup No 3Take 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.
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