Giblet Soup
Cut the giblets into small pieces and cook in one pint of water until they are tender; then add one-half onion, a small bunch of soup herbs, two or three cloves and a few black peppercorns. Set three pints of good and highly seasoned stock over the fire and heat. Stir two dessertspoons of flour into a little of the stock until it is like cream in consistency; pour it into the rest of the stock and stir thoroughly; then leave it to thicken on the fire. Add also one glass of white wine, a little worcestershire sauce, a pinch or two of cayenne rubbed smooth in a little stock, and salt to taste. Now let the seasoned stock boil, and skim off any scum that rises; strain into it the giblet liquor, also putting into it all the good pieces of the giblets.