Brown Giblet Soup.
Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour.
Chop the gizzard fine, pound the liver. Make what is called technically a roux, by putting two tablespoonfuls of butter into a saucepan, and when it bubbles, stirring in a teaspoonful of browned flour, and continuing to stir until they are well mixed and smooth. Add, spoonful by spoonful, half a cup of boiling soup, then the pounded liver; the gizzard, juice of half a lemon, and half a glass of brown sherry. Stir all this into the soup, and boil up once. Have in the tureen the yolks of four hard-boiled eggs, each quartered with a keen knife, and pour the soup upon them.