What's on the Menu?!: Giblet Soup

Smiley's Cookbook (1895)

GIBLET SOUP

Philadelphia Cook Book
A Manual of Home Economies (1886)
Mrs. S. T. Rorer

2 sets of chicken giblets

Sprig of parsley

1 pound of lean beef

1 tablespoonful of butter

1 onion

1½ quarts of cold water

1 carrot

3 tablespoonfuls of flour

1 bay leaf

6 hard-boiled eggs

Wash the livers, open the hearts and remove the clotted blood. Cut open the gizzards, being careful not to cut through the innermost lining ; empty them of sand and gravel and then cut out the thick skin remaining. Put the butter in a frying-pan. Cut the vegetables into squares. Throw them into the hot butter and stir until a nice brown.

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