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English Giblet Soup

Fry the chopped giblets in butter, as above, add 2 ounces of flour, stir, and when brown, add 1 quart of beef stock, a bayleaf, some parsley, 3 pieces of cooked celery, cut into dice, 2 sliced hard-boiled eggs, a tablespoonful of sherry, and 6 forcemeat balls, made of the meat of the fowl, bread, herbs, and egg, poached in broth. Heat all well and serve hot.