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Giblet Soup

Giblet Soup — a soup recipe, 14 ingredients, about 180 min.

180 min · Soup

contains glutencontains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0