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Giblet Soup

A hearty soup made from beef, mutton, veal, and giblets simmered with herbs and Madeira wine.

From the Wikibooks Cookbook · 14 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Giblet Soup

Ingredients

Directions

Make the broth

  1. Boil the beef, mutton, and veal in the water.

  2. Stew the meat gently until the broth begins to taste well.

  3. Remove the meat and let the broth stand until cold.

  4. Skim off all the fat.

  5. Add the giblets to the broth and simmer them until they are very tender.

  6. Take them out and strain the soup through a cloth.

Finish and serve

  1. Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.

  2. Place the soup over a slow fire.

  3. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.

  4. When the herbs are tender, serve the soup.

Nutrition, whole recipe (rough)

842Calories
40 gProtein
28 gFat
97 gCarbs

Counts 8 of 13 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Butter1 tbsp (14g)102
Madeira Wine2 tbsp cooking wine (30ml)25
Chili1 tsp (2.7g)8
Parsley1 tbsp chopped fresh (3.8g)1
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Muttonnot in our table0
Vealnot in our table0
Waternot in our table0
Pennyroyalnot in our table0
Sweet Marjoramnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chive + marjoramtop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Flour + chivetop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gravy beef
Gives the broth its body and meaty flavour as it stews.
Mutton scrag
Adds rich, gelatinous flavour to the broth during long, gentle stewing.
Veal scrag
Adds body and a mild, savoury depth to the stock.
Giblets
Provide tender meat and a distinctive rich flavour to the finished soup.
Butter
Enriches the soup and, with flour, thickens it and adds fat for mouthfeel.
Madeira wine
Adds sweetness and aromatic depth to the finished soup.

The step that matters

Skim off all the fat. Fat left on the cooled broth would make the soup greasy and heavy. Chilling lets the fat solidify on the surface so it can be lifted off cleanly.

Swap the marjoram

How well each one fits the dish's main ingredients (beef, mutton, veal, butter, flour, parsley, chive):

  1. Capersfits better
  2. Tarragonfits about as well
  3. Thymefits about as well
  4. Marjoramthe original

Fit is the average pairing score against beef, mutton, veal, butter, flour, parsley, chive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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