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Giblets, Francaise

Cut into half-inch pieces the neck, wings, gizzard and heart left over from Saturday night, and place in a saucepan with one finely chopped onion and one ounce butter and cook on the fire ten minutes, or until a light brown, occasionally stirring meanwhile. Add three leeks cut into small squares, and one stalk well cleaned celery, cut in same way. Moisten with two pints white broth and three pints of water. Tie together three branches parsley, sprig thyme, sprig marjoram and one bay leaf, and add to the soup. Season with one and a half teaspoons salt and half teaspoon pepper, then let slowly boil thirty minutes. Add two ounces raw rice and boil forty minutes more. Remove the bunch of herbs, skim fat from the surface of broth. Pour into a soup tureen and serve.