Giblet Soup
The giblets from two or three fowls or chickens, any kind of stock, or if there are remains of roast chickens, use those; one large onion, two slices carrot, one of turnip, two quarts of water, two stalks of celery, one quart of stock, two large tablespoonfuls of butter, two tablespoonfuls of flour, salt and pepper to taste. Put the giblets on to boil in the two quarts of water; boil gently until reduced to one quart (it will take about two hours), then take out the giblets. Cut all the hard, tough parts from the gizzard, and put hearts, livers and gizzards together and chop rather coarse; return them to the liquor in which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in butter until they are very tender (about fifteen minutes), but be careful they do not burn; then add the dry flour to them and stir until the flour browns; turn this mixture into the soup, and season with pepper and salt; simmer gently one-half hour and serve with crautons. If the chicken bones are used, put them on to boil with three quarts of water and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot; then proceed as before.