Giblet Soup

Ingredients

• 4 pounds gravy beef
• 2 pounds mutton scrag
• 2 pounds veal scrag
• 2 gallons water
• 2 pairs giblets, scaled
• to taste butter
• to taste flour
• to taste parsley
• to taste chives
• to taste pennyroyal
• to taste sweet marjoram
• to taste madeira wine
• to taste salt
• to taste cayenne pepper

Steps

1. Boil the beef, mutton, and veal in the water.
2. Stew the meat gently until the broth begins to taste well.
3. Remove the meat.
4. Let the broth stand until cold.
5. Skim off all the fat.
6. Add the giblets to the broth.
7. Simmer them until they are very tender.
8. Take them out.
9. Strain the soup through a cloth.
10. Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
11. Place the soup over a slow fire.
12. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
13. When the herbs are tender, serve the soup.
14. This makes a very savory dish.