Recipes > Soup > Giblet Soup

Giblet Soup


  • 3 pounds of shin of beef or of neck of mutton
  • 1 tea-spoonful of salt
  • 3 quarts of water
  • 1 bunch of sweet marjoram
  • 1 bunch of sweet basil
  • 1/4 ounce of black pepper-corns
  • 1 sliced onion
  • 6 or 8 turnips and carrots, cut small
  • 2 sets of goose-giblets or four of duck
  • 1 head of celery chopped
  • 1 1/2 ounces of butter
  • 1 large table-spoonful of flour
  • 1 large table-spoonful of mushroom catchup
  • small force-meat balls or little dumplings


Take beef or mutton. Cut off the meat and break the bones. Then put the meat with the bones into a soup-pot, with salt and the water. Add sweet marjoram, sweet basil, and black pepper-corns, all tied in a thin muslin rag; onion and turnips and carrots. Let the whole boil slowly for two or three hours, skimming it well. In the meantime, have ready the giblets. They must be scalded, and well washed in warm water. Cut off the bills and split the heads; and cut the necks and gizzards into mouthfuls. Having taken the meat and bones out of the soup, put in the giblets, with celery. Boil it slowly an hour and a half; or more, taking care to skim it. Make a thickening of butter and flour, mixed together with a little of the soup. Then stir it into the pot, adding mushroom catchup, and some small force-meat balls, or little dumplings. Boil the soup half an hour longer. Then send it to table with the giblets in the tureen.


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Directions for Cookery, in its Various Branches (1840).

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