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Giblet Sauce

Put the giblets from any bird into a saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few peppercorns while cooking. Take them out and when they are quite tender, strain the liquor into another pan and chop up the gizzards, livers and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised, and after the fat has been taken off, mix it with the giblet liquor and boil until it is dissolved. Strain the sauce, put in the pieces of giblet, and serve hot.