Prepare the stock exactly like the clear giblet (No. 163), instead of
clarifying it put half a pound of butter into a stewpan with three
quarters of a pound of flour, make a light-coloured roux, mix the stock
with it, boil it about forty minutes, keeping it stirred, add a large
bouquet garni, pass through a tammie into a clean stewpan, have ready
about fifty small button onions, passed in butter and sugar, throw them
into the soup and let them simmer until tender; ten minutes before
serving add a glass of Madeira, and the giblets (which you have well
trimmed), season with a little salt and sugar if necessary.