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GIBLETS, TO STEW (another way)

Prepare the giblets as before, and simmer them in just as much water as will cover them. Melt three ounces of butter in a saucepan; put into it two large Spanish onions, chopped small. Cover the pan, and let them remain until tender. Add to them gradually the liquor in which the giblets have been stewed, and season rather highly with salt and cayenne. Mix a table-spoonful of flour smoothly with a little water, and add it to the onion sauce. Put in the giblets, and let all boil together for twenty minutes. Time, two hours. Probable cost, giblets, 6d. to 1s. per set. Sufficient for four or five persons.