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Simple Giblet Soup Cooking Recipe

Below is the quick and easy cooking recipe for Giblet Soup.

Scald and clean three or four sets of goose or duck giblets, and stew them slowly with a pound or two of gravy beef, scrag of mutton, or the bone of a knuckle of veal, an ox tail, or some shanks of mutton. Add a large bunch of sweet herbs, a tea-spoonful of white pepper, a large spoonful of salt, and three onions. Put in five pints of water, cut each of the gizzards into four pieces, and simmer till they become quite tender. Skin the stew carefully, add a quarter of a pint of cream, two tea-spoonfuls of mushroom powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, then put it into a tureen, add a little salt, and serve the Giblet Soup up the soup with the giblets. Instead of cream, it may be seasoned with a large spoonful of ketchup, some cayenne, and two glasses of sherry.

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