Giblet Soup with Veal

The Munsonville Times was so impressed by the spread John Simons served for his wedding to Miss Bryony Marseilles that the newspaper listed each item, including this soup.

Adapted from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

Giblet Soup with Veal

3 quarts cold water

Feet, neck, pinions, and giblets of two fouls

1½ pounds veal

1 slice lean ham

1 tablespoon flour

1 tablespoon butter

Sweet herbs tied in a bag

Salt, to taste

Gently boil meat until very soft. Strain off the liquor and, when cold, take off the fat. Cut the giblets and meat into ½ inch pieces; add flour and butter, then add some of the soup to thin it. Then put into the soup the butter and meat, with some sweet herbs tied in a bag, with some salt to taste. Boil it half an hour, and it is done.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org

Order the cookbook at www.bryonyseries.com