Difference between revisions of ".MjYxMg.MTg4ODY"
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| − | [[underline]] Giblet Soup [ | + | [[underline]] Giblet Soup [[/underline]] |
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| + | To two pound of [[unclear]] Beef put one pound | ||
| + | of scrag of Mutton & one pound of scrag of | ||
| + | Veal. Put to this meat three quarts of | ||
| + | Water and let it stew very gently till it | ||
| + | is strong Broth -- let it stand till cold & then | ||
| + | take of the Heat. Take one set of Giblets | ||
| + | put them unto the Broth, & let them stew | ||
| + | till very Tender. Take out the Giblets | ||
| + | and strain the soup thro' a cloth. Put a piece | ||
| + | of Butter rolled in flour into a stew pan & | ||
| + | make it of a light brown, have ready chopped | ||
| + | some parsley penny royal & a little sweet marjoram | ||
| + | put in the soup and Giblets & a glass of | ||
| + | Madeira Wine some salt, Cayenne pepper | ||
| + | hard Eggs, and force meat Balls. let it all | ||
Revision as of 17:16, 31 May 2018
underline Giblet Soup /underline
To two pound of unclear Beef put one pound of scrag of Mutton & one pound of scrag of Veal. Put to this meat three quarts of Water and let it stew very gently till it is strong Broth -- let it stand till cold & then take of the Heat. Take one set of Giblets put them unto the Broth, & let them stew till very Tender. Take out the Giblets and strain the soup thro' a cloth. Put a piece of Butter rolled in flour into a stew pan & make it of a light brown, have ready chopped some parsley penny royal & a little sweet marjoram put in the soup and Giblets & a glass of Madeira Wine some salt, Cayenne pepper hard Eggs, and force meat Balls. let it all
