Take three pounds of shin of beef or of neck of mutton. Cut off
the meat and break the bones. Then put the meat with the bones
into a soup-pot, with a tea-spoonful of salt, and three quarts of
water. Add a bunch of sweet marjoram, one of sweet basil, and a
quarter of an ounce of black pepper-corns, all tied in a thin
muslin rag; a sliced onion, and six or eight turnips and carrots,
cut small. Let the whole boil slowly for two or three hours,
skimming it well. In the meantime, have ready two sets of goose-giblets,
or four of duck. They must he scalded, and well washed in
warm water. Cut off the bills and split the heads; and cut the
necks and gizzards into mouthfuls. Having taken the meat and bones
out of the soup, put in the giblets, with a head of celery
chopped. Boil it slowly an hour and a half; or more, taking care
to skim it. Make a thickening of an ounce and a half of butter,
and a large table-spoonful of flour, mixed together with a little
of the soup. Then stir it into the pot, adding a large table-spoonful
of mushroom catchup, and some small force-meat balls, or
little dumplings. Boil the soup half an hour longer. Then send it
to table with the giblets in the tureen.