When boiling, stir in a thickening made of the flour, mixed smoothly with cold water. Use one ounce of flour to every pint of stock.
Stir and boil the flour in the stock for three minutes.
Add to it a squeeze of lemon juice, and serve the soup with neat pieces of the cheek, about one inch in size, in it.
The remains of the cheek may be reboiled, with fresh vegetables, to make a plain second stock.
Giblet Soup.
- Ingredients—2 sets of goose or 4 sets of duck giblets.
- ¼ of a head of celery.
- 1 carrot.
- 1 turnip.
- 1 onion.
- 2 cloves.
- 1 blade of mace.
- 1 sprig of parsley, thyme, and marjoram.
- 2 quarts of second stock.
- A few drops of lemon juice.
- Pepper and salt.
Method.—Clean the giblets thoroughly, and cut them in pieces.
Put them into a saucepan, with the vegetables sliced, and the stock, and simmer gently for two hours.
Then take out the best pieces of giblet, trim them neatly, and set them aside.
Simmer the soup for half an hour longer.