Cassell's dictionary of cookery

add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or winter savoury, a teaspoonful of salt, half a tea-spoonful of pepper, and half a draclmi of bruised celery-seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets, and put them into a tureen. Strain the soup, and thicken it with one ounce of butter, mixed smoothly over the fire with a table-spoonful of flour, until slightly browned, but not burned, and added gradually to the liquid. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes, to get hot, and serve with toasted sippets. Giblet soup is very good for ordinary domestic use. The giblets should be tender, but not too much boiled. Before putting them into the tureen they should all be cut into mouthfuls. The giblets of the cygnet make the best soup, but they are not often to be had. Sufiicient for four or five persons. Giblet Soup, Duck's. — Very good soup may be made of the giblets of ducks. The same directions may be followed as we have given for goose giblets, but as ducks are so much smaller, four sets of these must be used, where two sets only of goose giblets would be necessary. Giblet Soup, German.— Put one quart of haricot beans into cx)ld water to soak the day before the soup is wanted, then drain them, boil them until quite tender, and press half of them through a coarse sieve. Stew the giblets, as in the last recipe but one, with two quarts of stock, and seasoning. When the giblets are tender, cut them into small pieces, strain the souj), and mix it smoothly with the beans, both mashed and whole ; add the giblets, let them get hot once more, and serve. The soup should be as thick as cream. A variation may be made by boiling very small potatoes instead of beans in the soup until tender, but unbroken. Time, two hours and a half to prepare the soup. Sufiicient for half a dozen persons. Probable cost, beans, 4d. or 6d. per quart ; giblets, 6d. per set. Giblets, To Ste"W.— Prepare one set of goose giblets in the same way as for a pie. Cut them into small, convenient-sized pieces, and put them into a saucepan, with a sprig of marjoram, the same of thyme, two sprigs of parsley, a Spanish onion, stuck with three cloves, a tea-spoonful of pepper, a tea-spoonful and a half of salt, a blade of mace, and a grain of cayenne. Rub the saucepan once with garlic, and add one pint and a haK of stock. Simmer gently until all are tender, and as the pieces of meat become so, remove them until the rest are sufiiciently cooked. The liver and pinions wiM be done enough first, and the gizzard last. When all the pieces of meat are taken out, thicken the gravy with a little flour and butter, boat the giblets, and serve as hot as possible. A few mushrooms, or a table-spoonful of ketchup, and a dessert-spoonful of lemonjuice, is an improvement. Time, from an hour and a half to two hours, according to the age of the goose. Probable cost, giblets, from 6d. to Is. per set. Sufiicient for four or five persons. Giblets, To Stew (another way).— Prepjire the giblets as before, and simmer them in GIB ( 253 ) GIN