NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- beef, gravy beef; 1.8 kg4 lb
- mutton neck, scrag; 910 g2 lb
- veal, scrag (neck)2 lb
- water, 7.6 L / 32 cups2 gallon
- giblets, scaled2 pair
- butter
- flour
- parsley, finely chopped
- chives
- pennyroyal
- marjoram, sweet marjoram
- madeira wine
- salt
- cayenne pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
Remove the meat and let the broth stand until cold. Skim off all the fat.
Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
When the herbs are tender, serve the soup. This makes a very savory dish.