Ingredients. - Two sets of giblets. One-quarter of a head of celery. One carrot. One turnip. Two small onions. Two cloves. One blade of mace. A bouquet garni of parsley, thyme, lemon-thyme, basil, marjoram, and bay-leaf. Two quarts of second white stock. One and a half ounce of clarified butter. One ounce of flour. Half a pint of Madeira. Thirty drops of lemon-juice. A few grains of Cayenne pepper. Salt.

Time required (the stock should be made the day before), about three hours and a half.

To make Giblet Soup:

1. Take two sets of goose or four of duck giblets, scald and skin the claws, ends of legs, etc., and wash them clean in cold water (see note for "Cleaning Giblets," at the end of Lesson on "Trussing a Fowl for Boiling").

2. You should put them into boiling water, to blanch them, for five minutes.

3. Then lay them in a basin of cold water, and wash and scrape them clean.

4. Take them out of the water and drain them.

5. Take a knife and cut the giblets in pieces, to about one and a half inch in length.

6. Put the pieces of giblet into a stewpan.

7. Take a quarter of a head of celery and wash it well in cold water.

8. Take one carrot, wash it in cold water, and scrape it clean with a knife.

9. Take one turnip and two small onions, wash them in cold water, and peel them.

10. Add these vegetables to the giblets in the stewpan.

11. Also put in two cloves, one blade of mace, and a bouquet garni, consisting of parsley, one sprig of thyme, lemon-thyme, basil, marjoram, and one bay-leaf, all tied tightly together.

12. Pour in two quarts of second white stock,

13. Put the stewpan on the fire, and let it boil gently for two hours; skim it occasionally.

14. After that time, take out the best pieces of the giblets and trim them neatly.

15. Put these pieces aside until required for use.

16. Leave the stewpan on the fire, to boil for half an hour.

17. Put an ounce and a half of clarified butter and one ounce of flour into a stewpan.

18. Put the stewpan on the fire, and let the flour and butter fry for a few minutes, stirring it well with a wooden spoon.

19. Now add the stock, and stir it well until it boils.

20. Now remove the stewpan to the side of the fire, and let it boil gently for twenty minutes, (The cover of the saucepan should be only half on.)

21. After that time, take a spoon and carefully skim off all the butter that will have risen to the top of the soup.

22. Now strain the soup into a basin; add to it half a pint of Madeira, thirty drops of lemon-juice, a few grains of Cayenne pepper, and salt according to taste.

23. For serving, pour the soup into a hot soup-tureen, and add to it the pieces of giblet that were put aside.

N. B. - If disliked, the wine may be omitted.