Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Giblet Soup.

• Feet, neck, pinions, and giblets of three chickens, or of two ducks or two geese.
• 1½ lb. veal.
• ½ lb. ham.
• 3 qts. water.

Crack the bones into small pieces, and cut the meat into strips. Put all together with the giblets over the fire, with a bunch of sweet herbs and a pinch of allspice. Stew slowly for two hours. Take out the giblets and set them aside in a pan where they will keep warm. Take up a teacupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste; then, two tablespoonfuls of butter. Return to the pot and boil for fifteen minutes; season at the last with a glass of brown sherry and a tablespoonful of tomato or walnut catsup. A little Worcestershire sauce is an improvement. Finally, chop and add the giblets, and boil up once.