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📝 Description
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80
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🥘 Ingredients
3 sets of goose or duck giblets, 2 lbs. of shin of beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, 1/4 pint of cream, 1 oz. of butter mixed with a dessert-spoonful of flour, 3 quarts of water.
👨🍳 Method
Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt; add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well. When the giblets are done, take them out, put them in your tureen, strain the soup through a sieve, add the cream and butter, mixed with a dessert-spoonful of flour, boil it up a few minutes, and pour it over the giblets. It can be flavoured with port wine and a little mushroom ketchup, instead of cream. Add salt to taste.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Giblet Soup this week, drawn to its hearty, old-fashioned charm. I found the process of skimming the pot and simmering the giblets to be oddly soothing, like a slow dance with my past. The soup took hours to make, but the time felt warm and comforting, not tedious. What surprised me was how the giblets, often overlooked, became the stars of the show. Their rich, savory flavor permeated the soup, making each spoonful a delight. I added a splash of port wine for a touch of elegance, and it was perfect for a chilly evening in. This soup is a labor of love, ideal for the weeknight cook who wants to slow down and savor the process. It's not for the faint-hearted or the time-strapped, but the result is a deeply satisfying bowl of nostalgia.
