GIBLET SOUP.
MISS BEEMER.
Giblets from two or three fowls; two quarts of water; one of stock; two tablespoons of butter, ditto of flour; salt, pepper, and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop fine the remainder. Return to the liquor and add stock. Cook butter and flour together until a rich brown, and add to the soup; season, cook gently half an hour; stir in half a cup of bread crumbs and in a few minutes serve hot.