Giblet Soup is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of giblets, bacon and onions or leeks cooked in a water-based stock thickened with a brown roux and flavoured with spices, herbs and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Giblet Soup.
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This is a traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
26. Various Meat Soups.—Giblet.—These should be procured ready cleaned, but if not, they must be cleaned as in No. 459 ; when done, cut them into about twelve pieces, wash them well, and dry in a cloth; put into a pan a quarter of a pound of butter or dripping, set it on the fire, melt it, then add four ounces of flour, stir continually until it begins to brown, add two ounces of lean bacon, and two onions or leeks sliced, fry a few minutes longer, put in the giblets, fry gently for ten minutes, stirring now and then, pour over two quarts of water, stir till boiling, and set it to simmer; then add two teaspoonfuls of salt, half one of pepper one of sugar, three cloves, a little thyme, bay leaf, and about a quarter of a pound of celery well washed and cut up small; continue simmering until the giblets are tender, remove the fat, and serve. A wineglass of sherry and a little cayenne may be added. A pound of beef or veal is, of course, a great improvement. This receipt is for the giblets of a middle-sized turkey.
Modern Redaction
Ingredients
giblets of 1 turkey or goose (crop, liver, heart, neck), sliced
120g butter
100g plain flour
60g lean bacon, diced
2 onions or leeks, sliced
2l water
2 tsp salt
1/2 tsp freshly-ground black pepper
1 tsp granulated sugar
3 whole cloves
1 tsp dried thyme
1 bayleaf
120g celery, diced
70ml dry sherry
cayenne pepper, to taste
Method:
Wash the giblets well and pat dry then set aside.
Melt the butter in a large pan and scatter over the flour. Stir to form a smooth roux then continue cooking, stirring constantly, until the mixture begins to brown. Add the bacon and the onions or leeks and fry for a few minutes more, stirring constantly.
Now add the giblets and fry gently for a few minutes more before working in the water until smooth. Bring to a boil, stirring constantly, then reduce to a simmer before adding the salt, black pepper, sugar, cloves, thyme and bayleaf.
Skim off all the fat from the surface then add the celery, cover the pan and continue simmering gently for about 40 minutes, or until the giblets are completely tender. Now add the sherry and season to taste with cayenne pepper.
