Giblet Soup Recipe ingredients

To prepare this Giblet Soup Recipe, first clean either chicken or goose or duck giblets, and cut the gizzard into 1/2-inch cubes. Put all into a stewpan containing a small piece of lean ham cut into dice. Fry the giblets a few minutes, then add 2 quarts of good stock, an onion stuck with cloves, thyme, or parsley; 2 sprigs of marjoram, a few celery seeds tied in a muslin bag, a teaspoonful of pepper. Simmer gently for two hours, then remove the giblets and put them into a tureen. Strain the soup, and thicken with a tablespoonful of flour cooked with one of butter until slightly browned. Let the soup boil for fifteen minutes, then return the giblets long enough to get hot, and serve with toasted sippets.