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Giblet Soup

Giblet Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of goose or duck giblets in a rich meat-based stock that's finished with cream and a flour and butter thickening. The full recipe is presented here and I hope you enjoy this classic British version of: Giblet Soup.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

6

Rating:

Tags : Beef RecipesMutton RecipesGoose RecipesDuck RecipesSoup RecipesVegetable RecipesMilk RecipesOffal RecipesBritish Recipes

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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

168. INGREDIENTS.— sets of goose or duck giblets, 2 lbs. of shin of beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, 1/4 pint of cream, 1 oz. of butter mixed with a dessert-spoonful of flour, 3 quarts of water.

Mode.— Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt; add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well. When the giblets are done, take them out, put them in your tureen, strain the soup through a sieve, add the cream and butter, mixed with a dessert-spoonful of flour, boil it up a few minutes, and pour it over the giblets. It can be flavoured with port wine and a little mushroom ketchup, instead of cream. Add salt to taste.

Time.— 3 hours. Average cost,9d. per quart.

Seasonable all the year.

Sufficient for 10 persons.

Modern Redaction

Ingredients:

3 sets of duck, goose or turkey giblets
900g shin of beef
4 beef bones
1 ox tail
2 mutton shanks
2 large onions
2 carrots
1 generous bunch of herbs, tied with string
salt and freshly-ground black pepper, to taste
150ml cream
30g butter mixed until smooth with 1 dessert spoon plain flour (to thicken)
3l water

Method:

Bring a pan of water to a boil, add the giblets and scald for 3 minutes. Drain the cut the gizzards into eight pieces. Put the giblets in a stockpot with the beef, bones, ox tail, mutton, onions, carrots, and herbs. Season to taste then add the water. Bring the mixture to a simmer and cook for about 60 minutes, or until the giblets are tender, ensuring that you skim the surface of the soup very well during the cooking process.

When the giblets are done, remove with a slotted spoon and place in a warmed tureen. Strain the stock, place in a clean pan then add the cream. Whisk in the flour and butter mix, bring to a boil and cook for a few minutes, or until thickened. Pour the thickened stock over the giblets, adjust the seasonings to taste and serve. If desired, the stock can be enriched with a little port wine or mushroom catsup.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here