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| Giblet Soup. Stew the giblets (i.e head, neck, feet, gizzard, liver, heart, &c., “all the parts of a goose that are left behind when it goes to the spit to be roasted”), in 3 pints of water, and cook until the gizzard is tender, by which time all the other parts are sure to be well done; a little thyme should be used to flavour, and salt and pepper to season; strain the liquor, and when it is cold remove all fat and grease. Cut up the cold giblets into small pieces ready to add to the soup when required. Beef stock must be added to the giblet stock, in quantitu according to the number of diners; the beef stock to be of course flavoured with vegetables, onion, &c. Add the minced giblets to the combined stocks. Heat well, and serve as hot as possible. Have ready some light and delicate suet and flour dumplings, the size of a large walnut, well boiled and tender, to be served in the soup; allow 2 or more for each person. Add the freshly made dumplings to the soup when it is in the tureen. [The Cookery Book of Lady Clarke of Tillipronie; 1909] |
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Kidney Fritters. Make a batter with four well-beaten eggs, mixed with half a pint of new milk, and flavoured with a little pepper, salt, and pounded mace. Stir into this a teaspoonful each of finely shredded chives, parsley and mushrooms, and a table-spoonful of the remains of a cold veal kidney finely minced, and mixed with half its weight of fat. Beat together for two or three minutes, then melt an ounce of butter in the frying pan, pour in the mixture, and stir it until it is set. When it is browned on one side, turn it on a hot dish, hold a salamander or red-hot shovel over it for a minute or two to colour it on the other, and serve immediately. [Cassell’s “Dictionary of Cookery” (1870’s)] |
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| Liver, Fried. Cut one pound of liver into slices, a quarter of an inch in thickness, and dredge some flour over them. Take an equal number of slices of bacon, fat and lean together. Fry the bacon first, and when it is done enough, draw the rashers from the fat, and place them on a hot dish. Fry the slices of liver in the same fat, and when lightly browned on both sides, dish bacon and liver in a circle, a slice of each alternately. Pour the fat from the pan, and dredge a little flour into it. Add a quarter of a pint of broth, a little salt and pepper, and a table-spoonful of mushroom ketchup. Stir smoothly together until the sauce boils, and pour it into the dish with the liver. Garnish with sliced lemon. If liked, a table-spoonful of finely-minced gherkins or pickled walnuts may be added to the sauce.[Cassell’s “Dictionary of Cookery” (1870’s)] |
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Heart, Calf’s [Roast] Wash the heart very clean, soak it in vinegar and water, fill it with a forcemeat made of four ounces of crumb of bread, two ounces of butter, two table-spoonfuls of chopped parsley, half a tea-spoonful of finely-minced lemon rind, and a little salt and cayenne. Fasten the heart securely and roast before a clear fire for an hour and a half to two hours. Serve it with goodmelted butter mixed with a table-spoonful of lemon juice or vinegar. A calf’s head is improved by partially boiling it before it is roasted. [Cassell’s “Dictionary of Cookery” (1870’s)]   |
