Giblet Soup
Ingredients
Directions
Chop the pinion of water birds in half and scald the feet to remove skin and claws.
Cut the neck into short pieces, split the head, and remove the eyes and beak.
Divide the livers and clean the gizzards, cutting them into four pieces.
Stew the giblets until tender, then proceed to make stock as you would with oxtail.
Season the stock with herbs and spices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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