Giblet Soup
- 3 sets duck's giblets
- 2 lbs beef
- Bones
- Shank bones of 2 legs of mutton
- 3 small onions
- Herbs
- Pepper
- Salt
- Carrots
- 3 quarts water
- 1/4 pint cream
- 1 ounce butter
- 1 spoonful flour
Thoroughly clean the giblets. Cut the gizzard in pieces and stew them with the giblets, beef, some bones, the shank bones, onions, some herbs, pepper and salt to taste and carrots for 3 hours in 3 quarts of water. Strain and skim. Add the cream mixed with the butter kneaded with a spoonful of flour. Serve with the giblets.
Submitted by Aug 12, 2009
15 min
30 min
45 min