Giblet Soup
Ingredients
Directions
Prepare the giblets
Clean the giblets thoroughly.
Singe the pinions over a clear fire or with paper.
Cut each pinion into four pieces. Cut the neck into six pieces. Cut the feet into three pieces each. Split the heart. Cut the gizzard into eight pieces. Cut the liver into two pieces.
Place all giblets into a three-quart saucepan.
Fill the saucepan with cold water. Bring the mixture to a boil. Pour off the water. Wash the giblets several times.
Make the soup
Add the giblets back to the saucepan with ½ pint of water. Stew until the water has evaporated.
Add 1 quart of gravy and 1 quart of water to the saucepan. Simmer over low heat until the giblets are tender.
Boil ¼ pound of pearl barley for a few minutes. Strain the barley. Add the barley to the giblets.
Cook together for about 15 minutes until the giblets are tender. Skim off any fat before serving. Add salt to taste.
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.
Explore the science
What each ingredient does
- Giblets
- Provide the main meat, flavour and body of the soup.
- Gravy
- Adds savoury depth and body to the liquid.
- Pearl barley
- Thickens the soup and adds a chewy texture as it cooks.
The step that matters
Stew until the water has evaporated. Stewing the giblets in a small amount of water concentrates their flavour and helps them brown and soften before the liquid is added. Adding the gravy too early would dilute this.
“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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