Giblet Soup

Ingredients

• 3 quarts beef stock
• 2 sets giblets
• 1 quart water
• white pepper
• salt
• lemon rind
• 1 glass white wine
• 1 tablespoon mushroom ketchup
• 1/2 lemon
• flour

Instructions

1. Take a fine strong well-seasoned beef stock of about three quarts.
2. Add to it two sets of giblets, which should be previously stewed separately in one quart of water; the gizzards require scalding for some time before they are put in with the rest, and white pepper, salt, and the rind of lemon should season them.
3. When they are tender, add them with their gravy to the stock and boil for about ten minutes together.
4. Then stir in a glass of white wine, a table spoonful of mushroom ketchup, and the juice of half a lemon.
5. It will require to be thickened with a little flour browned.
6. The giblets are served in the soup.