Recipes > Soup > Giblet Soup. No. 2

Giblet Soup. No. 2


Parboil the giblets, and pour the water from them; put them into fresh water or thin gravy, with a large onion stuck with cloves; season it to your taste; boil them till the flesh comes from the bones. Mix the yolk of an egg with flour into a paste; roll it two or three times over with a rollingpin; cut it in pieces, and thicken the soup with it.


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The Lady's Own Cookery Book (1844).

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