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John and Henry Locke cookery archive, item 1, 1852
Page 34
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Giblet Soup Take 3 or 4 setts of good giblets. Joint them up. wash them in warm water and put them on a layer of herbs with a bunch of sage. Cover them with stock, and let them boil until tender. then take them out. wash and trim them, thicken in the stock. adding mace, Cloves, white pepper and Basil, let it boil half an hour. rub it through a seive, put it back in the pot with the giblets. add anchovy, soy and mushroom ketchup. boil and scum it, it requires no wine
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Giblet Soup Take 3 or 4 setts of good giblets. Joint them up. wash them in warm water and put them on a layer of herbs with a bunch of sage. Cover them with stock, and let them boil until tender. then take them out. wash and trim them, thicken in the stock. adding mace, Cloves, white pepper and Basil, let it boil half an hour. rub it through a seive, put it back in the pot with the giblets. add anchovy, soy and mushroom ketchup. boil and scum it, it requires no wine
Szathmary Culinary Manuscripts and Cookbooks
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