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
• 0.5 lemon
• flour

Instructions

1. Stew the giblets separately in one quart of water. First scald the gizzards for some time, then add them to the rest of the giblets along with white pepper, salt, and lemon rind. When the giblets are tender, add them with their gravy to the beef stock (about three quarts) and boil together for about ten minutes. Stir in a glass of white wine, a tablespoon of mushroom ketchup, and the juice of half a lemon. Thicken the soup with a little browned flour. The giblets are served in the soup.