This is an excellent soup, and provides a good way of utilising giblets, which in many houses are only given to the dog or cat.

Required: The giblets of a goose or turkey, or of a couple of chickens or ducks. One pound of lean beef. Three pints of stock or water. A small onion. Half a small carrot. A bunch of parsley and herbs. One ounce of butter. Half an ounce of flour. Salt and pepper.

Two or three inches of cooked macaroni. A stick of celery. (If liked) Half a glass of sherry.

Scald and skin the feet, skin and clean the gizzard. Wash the neck, heart, and liver, dry them on a cloth, then cut them in small pieces. Melt the butter in a saucepan, put in the giblets, meat, and vegetables cut in slices. Fry these all a pale brown, then add the stock, herbs, salt and pepper. Bring these to the boil, and skim Well.

Put the lid on the pan, and let the contents cook gently for about two hours, then strain out the giblets, etc., pour the liquid back into a clean saucepan. Mix the flour and sherry smoothly together, or, if you prefer not to use sherry, mix the flour smoothly with a little cold stock or water.

When the soup boils add the macaroni, cut in thin rings. Stir over the fire until it boils. See that it is nicely seasoned.