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Giblet Soup

Take two sets of goose or fowl giblets. Prepare them in the same way as for GIBLET PIE, cutting the gizzard into small pieces about half an inch square, or it will not be tender until the rest is in rags, and put all into a stewpan with a slice of lean ham cut into dice, and a small piece of butter. Fry the giblets a few minutes; then add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or winter savoury, a tea-spoonful of salt, half a tea-spoonful of pepper, and a small tea-spoonful of bruised celery-seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets, and put them into a tureen. Strain the soup, and thicken it with one ounce of butter, mixed smoothly over the fire with a table-spoonful of flour until slightly browned, but not burned, and added gradually to the liquor. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes, to get hot, and serve with toasted sippets. The giblets should be tender, but not too much boiled. Before putting them into the tureen they should all be cut into small pieces. Sufficient for four or five persons.