Giblet Soup.
Cut the giblets of your turkey into six pieces each, and stew, closely covered, in a pint of water until tender. Strain out the barley from the remains of yesterday’s soup and if you have any of Saturday’s in the pantry, strain out the vermicelli and add that. Warm this to a boil with the liquor in which the giblets were cooked. Boil up sharply and skim; add the giblets, and while they simmer together, put two tablespoonfuls of butter cut into bits, and rolled in browned flour, into a frying-pan. Stir until it is hissing hot. Add to the soup with a handful of chopped parsley, and a tablespoonful of walnut or mushroom catsup. Boil up once and serve.