Recipes > Soup > Giblet Soup

Giblet Soup


  • giblets from 2 or 3 fowls
  • 2 quarts of water
  • 1 quart of stock
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • salt
  • pepper
  • onion if desired
  • 1/2 cup of bread crumbs


Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop fine the remainder. Return to the liquor and add stock. Cook butter and flour together until a rich brown, and add to the soup; season, cook gently half an hour; stir in bread crumbs and in a few minutes serve hot.


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Attributed to Miss Beemer.


My Pet Recipes, Tried and True (1900).

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