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French Giblet Soup

Chop the liver, wings, gizzard, and heart of a turkey, or 2 chickens fine, and fry them in 1 ounce of butter with 1 onion; add 1 quart of beef stock and 1 pint of hot water, salt, pepper, 1 onion, 1 carrot, 1 turnip, 2 pieces of celery, and 2 ounces of rice. Cook for 1 hour and serve hot.