Giblet Soup Recipe

• Giblets of one chicken, goose, or duck
• Small piece of lean ham
• 2 quarts soup stock
• 1 onion, chopped
• Thyme
• Parsley
• 2 sprigs marjoram
• Several celery seeds
• 1 teaspoon pepper

1. Clean either chicken, goose, or duck giblets and cut the gizzard into 1/2-inch cubes.
2. Put all the pieces into a stewpan, containing a small piece of lean ham cut into dice.
3. Fry the giblets a few minutes then add stock, onion, and herbs.
4. Simmer gently for two hours, then remove the giblets and put them into a tureen.
5. Strain the soup and thicken with a tablespoon of flour cooked with one of butter until slightly browned.
6. Let the soup boil for fifteen minutes, then return the giblets long enough to get hot, and serve with croutons.

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