Giblet Soup.
Break up the skeletons of your roast chicken. Put bones, stuffing, and giblets into a soup-pot with four quarts of water. Boil one hour, and take out the giblets. Boil the rest an hour more; strain, cool, and skim. Then put back over the fire to simmer. Meanwhile, you should have fried an onion—sliced—in two tablespoonfuls of butter; then taking out the onion, have stirred in a great spoonful of browned flour, and cooked it, stirring incessantly five minutes. Now thin this mixture with a few spoonfuls of your soup, and strain it into the soup-kettle. Lastly, add the chopped giblets; season well, and pour out.