Giblet Soup
INGREDIENTS for 3 quarts of soup. -3 sets of goose or duck giblets, 3 lbs. of shin of beef, a few bones, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, 1 oz. of butter mixed with a dessertspoonful of flour, 3 quarts of water. AVERAGE COST, 3s. 3d.
Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, onions, herbs, pepper and salt; add the 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 butter, mixed with a dessertspoonful of flour, boil it up for a few minutes, and pour it over the giblets.
It can be flavoured with port wine and a little mushroom ketchup if liked. salt to taste.
TIME. 3 hours.
SEASONABLE all the year.
Add Ginger, Apple. (A Dessert Dish.) - INGREDIENTS sufficient for large dish.- 2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar, 1 pint of water, 1 oz. of tincture of ginger. AVERAGE COST, 1s. 4d.
Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples SEASONABLE from the middle of July to into pieces; dip them the end of August.