Giblet Soup Recipe

MISS BEEMER.



Giblets from two or three fowls; two quarts of water; one of stock; two

tablespoons of butter, ditto of flour; salt, pepper, and onion if

desired. Put giblets on to boil in the water and boil gently till

reduced to one quart (about two hours); take out the giblets, cut off

tough parts and chop fine the remainder. Return to the liquor and add

stock. Cook butter and flour together until a rich brown, and add to

the soup; season, cook gently half an hour; stir in half a cup of bread

crumbs and in a few minutes serve hot.

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