The soup and sauce book

by Elizabeth Douglas

Giblet Soup

1 set of giblets
1 whole onion
1 chopped onion
Grated rind of the third of a lemon
A few drops of lemon juice
1 oz. butter
1 table-spoon flour
1 glass white wine
Small bouquet of herbs
2 cloves
1 quart of stock

Scald and cut in pieces a set of giblets. Put in a sauce-pan with a quart of good stock, a whole onion stuck with two cloves and the lemon rind. Simmer until the giblets are very tender. Strain off the stock. Make a brown roux of the butter and flour (see [p. 12]). Add it to the stock with the herbs and an onion chopped fine. Boil hard for ten minutes. Strain through a fine sieve. Add a glass of white wine. Season with cayenne, salt, and a few drops of lemon juice.