Giblet Soup

Ingredients

• 3 sets of goose or duck giblets
• 2 lb 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
• 1/4 pint cream
• 1 oz butter mixed with a dessert-spoonful of flour
• 3 quart water

Instructions

1. 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;
2. add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well.
3. 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.
4. It can be flavoured with port wine and a little mushroom ketchup, instead of cream.
5. Add salt to taste.