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Duck-Giblet Soup

Of duck giblets three or four sets will be required, as they are small, and the feet are now left attached to the bird when roasted. Scald four sets, clean and cut them into pieces of an inch in length. Put them into a saucepan with three quarts of water, a pound of gravy beef (or if more convenient some stock may be added after the giblets have been stewed), two onions, a faggot of sweet herbs, and the rind of a very small lemon. Simmer till the bones are loose and the gizzard soft, then strain the broth, season with salt, pepper, and cayenne, and put the giblets into a tureen by the side of the fire. Brown some thin slices of onion in butter, and stir in some flour to thicken the soup; pour the broth into the stewpan with the thickening, and stir for ten minutes or till it boils, then skim and strain into the tureen, adding one or two glasses of Madeira, a dessert-spoonful of ketchup, and the juice of a small lemon. Time to stew the giblets, three hours. Probable cost, 1s. perquart. Sufficient for ten persons.