_Ingredients._—3 sets of goose or duck giblets, 2 lbs. of shin of beef,
a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1
large faggot of herbs, salt and pepper to taste, ¼ pint of cream, 1 oz.
of butter mixed with a dessertspoonful of flour, 3 quarts of water.
_Mode._—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 dessertspoonful of
flour, boil it up for 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. _Time._—3 hours. _Average cost_, 9_d._ per
quart. _Seasonable_ all the year. _Sufficient_ for 10 persons.