Giblet Soup
Giblet soup is an old British recipe that builds a deep broth from three cuts of meat before the giblets ever go in. Beef, mutton neck and veal neck simmer together, then the stock is chilled so the fat can be lifted off cleanly. A butter and flour thickener, a handful of herbs including pennyroyal, and a splash of Madeira finish it. It comes from the Household Cyclopedia.
Instructions
Put the beef, mutton and veal into the water and bring to a boil. Lower the heat and stew the meat gently until the broth tastes properly of meat.
Lift out the meat and leave the broth to stand until it is cold. Skim off all the fat that has set on the surface.
Add the giblets to the cold broth and simmer them until they are very tender. Take the giblets out and strain the broth through a cloth.
Roll a piece of butter in flour and put it into a pan with the parsley, chives, pennyroyal and sweet marjoram. Fry it briefly so the butter and herbs cook together.
Set the strained soup over a slow fire. Add the giblets, the fried butter and herb mixture, a little Madeira, some salt and a little cayenne pepper.
Keep the soup warm until the herbs are tender, then serve it. The result should taste rich and savory.
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