Giblet Soup
Giblets, pinions and neck of 3 chickens, or 2 geese, a small slice of ham and 2 quarts of water. Slice a turnip, carrot, and onion, and fry brown in a tablespoonful of butter in a saucean, pour in water and add the giblets, etc., first cutting them in small pieces. Season with parsley or celery. Stew slowly for two hours. Thicken with a large tablespoonful of flour rubbed smooth in cold water. Let it boil five minutes and season to taste with salt and pepper.