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Classic
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page 101
To make a rich Giblet Soup.
Take four pounds of gravy beef, two pounds of scrag of mutton, two pounds of
scrag of veal; stew them well down in a sufficient quantity of water for a
strong broth; let it stand till it is quite cold, then scum the fat clean off.
Take two pair of giblets well scalded and cleaned, put them into your broth, and
let them simmer till they are stewed tender; then take out your giblets, and run
the soup through a fine sieve to catch the small bones; then take an ounce of
butter, and put it into a stew-pan, mixing a proper quantity of flour, to make
it of a fine light brown. Take a small handful of chives, the same of parsley,
and a very little of sweet marjoram; chop all these herbs together excessive
small; set your soup over a slow fire, put in your giblets, butter and flour,
and small herbs: then take a pint of Madeira wine, some Cayenne pepper and salt
to your palate. Let them all simmer together, till the herbs are tender, and the
soup is finished. Send it to table with the giblets in it.
N. B. The livers must be stewed in a sauce-pan by themselves, and put in the
dish when you serve it up.
To make a good Pease Soup.
Take a quart of split pease, put them into a gallon of soft water, with a bunch
of herbs, some whole Jamaica and black pepper, two
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