Giblet Soup.
Again skim the contents of your stock-pot. Pour into the soup-kettle with the water in which the giblets were boiled. Add seasoning at discretion, and simmer, after the boil is reached, fifteen minutes. Chop the gizzards very fine, and put into the soup. Pound the livers to a paste, with a heaping tablespoonful of butter, and half as much flour; thin with a little of the boiling soup; stir into the soup; boil one minute, and serve.