Recipes > Soup > Giblet Soup. No. 3

Giblet Soup. No. 3


  • 3 pair of goose giblets
  • a bundle of sweet herbs
  • cloves
  • mace
  • allspice
  • pepper
  • salt
  • 1/4 pound of butter
  • flour
  • 1/2 pint of white wine
  • cayenne pepper


Take the goose giblets; scald and cut them as for stewing; set them on the fire in three quarts of water, and when the scum rises skim them well: put in the sweet herbs, some cloves, mace, and allspice, tied in a bag, with some pepper and salt. Stew them very gently till nearly tender: mix the butter with flour, and put it in, with the white wine, and a little cayenne pepper. Stew them till thick and smooth; take out the herbs and spices; skim well; boil the livers in a quart of water till tender, and put in. Serve up in a terrine or dish.


The Lady's Own Cookery Book (1844).


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