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Giblet Soup


Let the giblets be scalded, picked clean, and cut in pieces; which done, put them in a stewpan, season them with herbs and spice, the same as for real turtle; add some veal stock, stew them till nearly done, pick them free from the herbs, chop the bones down, strain, thicken, and season the liquor, as for real turtle; make it boil, then add it to the giblets, stew them till tender, and serve them up with egg and forcemeat balls.


The Art of Cookery (1802).


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