47. Giblet Soup

Scald and clean thoroughly two sets of goose giblets or twice the number of duck giblets, cut them in pieces, put them in three quarts of stock, if water is used instead of stock add a pound of gravy beef, a bunch of sweet herbs, a couple of onions, half a table-spoonful of whole white pepper, as much salt, and the peel of half a lemon; cover all with water, stew, and when the gizzards are tender strain the soup.

Now put into a stew-pan a paste made of an ounce of butter and a spoonful of flour, stir it over the fire until brown, pour in the soup, let it boil stirring it well all the while; in ten minutes skim and strain it, add a glass of Madeira, a salt-spoonful of cayenne, a dessert spoonful of mushroom ketchup, squeeze in the juice of half a lemon, serve up with the giblets in the soup, it should be sent to table as hot as possible.

48. Giblet Soup

Get two sets of giblets, blanch them, and throw them into cold water, then cut them in pieces about one inch long, the gizard, liver, and heart out in thin slices, put them into some good second stock and stew them until tender, strain off some of that stock, cut up in dice a piece of lean ham, two onions, a faggot of sweet herbs, a few mushrooms or the parings, a blade or two of mace, six cloves, a bay leaf, fry all a nice light brown; if for brown giblet soup, dry all up with flour, add the stock you have strained from the giblets and boil it well, then strain it through a tammy or tammy sieve into the stew pan with the giblets, boil all together, clear off all grease, season with salt, sugar, cayenne pepper, lemon-juice, and white wine.

If for white giblet soup, do not let your butter brown, and add half a pint of good cream, and the wine, and lemon, the last thing, in case of curdling your soup.

49. Hare Soup

An old hare is fitted only for soup or jugging. To render it into soup let it be cleaned, cut into pieces, add a pound and a half or two pounds of beef, to which there is little or no fat; place it at the bottom of the pan, add two or three slices of ham or bacon, or a little of both, a couple of onions, and some sweet herbs, add four quarts of boiling water, let it stew to shreds, strain off the soup, and take away the fat; reboil it, add a spoonful of soy or Harvey's sauce, send to table with a few force-meat balls.

50. Hare Soup

If possible procure a hare that has been coursed; in skinning it, and blowing it, take care of all the blood. Cut it up in small pieces, add about six onions, a faggot of sweet herbs, a bay leaf, four blades of mace, six cloves, a few pepper-corns, about one pound of lean ham cut in dice, a few mushrooms or parings, cover all with your brown second stock, stew all until tender, then take up a few of the best pieces of meat to go into your soup from the rest, take out all the bones, then rub all the meat and stock through a tammy until all the meat has gone clean through; return it to your stewpan; if not thick enough, add a little flour and butter thin; season with cayenne pepper, salt, and port wine, then add the best pieces of meat you had previously taken care of. Be sure it has been well skimmed from grease.