| Method: | Scald the giblets, cut the gizzards in 8 pieces, and put them
in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions,
herbs, pepper, and salt; add the 3 quarts of water, and simmer till the
giblets are tender, taking care to skim well. When the giblets are done,
take them out, put them in your tureen, strain the soup through a sieve,
add the cream and butter, mixed with a dessert-spoonful of flour, boil
it up a few minutes, and pour it over the giblets. It can be flavoured
with port wine and a little mushroom ketchup, instead of cream. Add salt
to taste.
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