Giblet Soup ~1855

Turkey Leftovers.

Ho! To soup season!

Here’s a beauty from Alexis Soyer’s inimitable cookbook, Shilling Cookery for the People.

I actually still have my turkey giblet, frozen for gravies, but this seems like a curious alternative. Love throwing in some dry white wine for soups to give it a little something special. Pleased to discover I’m in good company!

More Fun Discoveries from Antique Cookbooks

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