Giblet Soup.
Boil the turkey-giblets in a quart of water. Take them out; add the water to the entire contents of your stock-pot, and simmer at the back of the range for one hour, adding water if it should boil down. Strain and season. Have ready the giblets—the gizzard chopped fine, the liver pounded with half a cupful of turkey-stuffing. Cook all together fifteen minutes, and pour out.