Cookbook:Giblet Soup

| Meat Recipes

Ingredients

 * 4 pounds (1.8 kg) gravy beef
 * 2 pounds (910 g) mutton scrag (neck)
 * 2 lb 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

Procedure

 * 1) Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
 * 2) Remove the meat and let the broth stand until cold. Skim off all the fat.
 * 3) Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
 * 4) Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
 * 5) Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
 * 6) When the herbs are tender, serve the soup. This makes a very savory dish.