Recipes > Soup > Giblet Soup. No. 1

Giblet Soup. No. 1


  • strong beef gravy
  • a few slices of veal
  • butter
  • onion
  • thyme
  • 2 spoonfuls of ketchup
  • a few spoonfuls of Madeira
  • a little lemon juice


Take the desired quantity of strong beef gravy; add to it the veal fried in butter; take a piece of butter rolled in flour, and with it fry some sliced onion and thyme; when made brown, add it to the soup. When sufficiently stewed, strain and put to it the ketchup, Madeira, and lemon juice. The giblets being separately stewed in a pint of water, add their gravy to the soup.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus