room catchup, and a
little salt; let it have one boil up; and then put the giblets in to get
hot, and the soup is ready.

_Obs._ Thus managed, one set of goose, or two of duck giblets (which
latter may sometimes be had for 3_d._), will make a quart of healthful,
nourishing soup: if you think the giblets alone will not make the gravy
savoury enough, add a pound of beef or mutton, or bone of a knuckle of
veal, and heighten its "_piquance_" by adding a few leaves of sweet
basil, the juice of half a Seville orange or lemon, and half a glass of
wine, and a little of No. 343* to each quart of soup.

Those who are fond of forcemeat may slip the skin off the neck, and fill
it with No. 378; tie up the other end tight; put it into the soup about
half an hour before you take it up, or make some nice savoury balls of
the duck stuffing, No. 61.

_Obs._ Bespeak the giblets a couple of days before you desire to have
them: this is a favourite soup when the giblets are done till nicely
tender, but yet not overboiled. Giblets may be had from July to January;
the fresher they are the better.

N.B. This is rather a family-dish than a company one; the bones cannot
be well picked without the help of alive pincers.

Since Tom Coryat introduced forks, A. D. 1642, it has not been the
fashion to put "pickers and stealers" into soup.

_Mock Mock Turtle_,--(No. 245.)

_As made by_ Elizabeth Lister (_late cook to Dr. Kitchiner_), _bread and
biscuit baker, No. 6 Salcombe Place, York Terrace, Regent's Park._
_Goes out to dress dinners on reasonable terms._

Line the bottom of a stew-pan that will hold five pints, with an ounce
of nice lean bacon or ham, a pound and a half of lean gravy beef, a
cow-heel, the inner rind of a carrot, a sprig of lemons-thyme, winter
savoury, three times the quantity of parsley, a few green leaves of
sweet basil,[218-*] and two eschalots; put in a large onion, with four
cloves stuck in it, eighteen corns of allspice, the same of black
pepper; pour on these a quarter of a pint of cold water, cover the
stew-pan, and set it on a slow fire, to boil gently for a quarter of an
hour; then, for fear the meat should catch, take off the cover, and
watch it; and when it has got a good brown colour, fill up the stew-pan
with boiling water, and let it simmer very gently for two hours: if you
wish to have the full benefit of the meat, only stew it till it is just
tender, cut it into mouthfuls, and put it into the soup.