Feet, neck, pinions, and giblets of three chickens, or of two
ducks or two geese.
1½ lb. veal.
½ lb. ham.
3 qts. water.
Crack the bones into small pieces, and cut the meat into strips. Put
all together with the giblets over the fire, with a bunch of sweet
herbs and a pinch of allspice. Stew slowly for two hours. Take out the
giblets and set them aside in a pan where they will keep warm. Take up
a teacupful of the hot soup and stir into this a large tablespoonful of
flour which has been wet with cold water and rubbed to a smooth paste;
then, two tablespoonfuls of butter. Return to the pot and boil for
fifteen minutes; season at the last with a glass of brown sherry and a
tablespoonful of tomato or walnut catsup. A little Worcestershire sauce
is an improvement. Finally, chop and add the giblets, and boil up once.