quantity of strong beef gravy; add to it a few slices
of veal fried in butter; take a piece of butter rolled in flour, and
with it fry some sliced onion and thyme; when made brown, add it to the
soup. When sufficiently stewed, strain and put to it two spoonfuls of
ketchup, a few spoonfuls of Madeira, and a little lemon juice. The
giblets being separately stewed in a pint of water, add their gravy to
the soup.

_Giblet Soup._ No. 2.

Parboil the giblets, and pour the water from them; put them into fresh
water or thin gravy, with a large onion stuck with cloves; season it to
your taste; boil them till the flesh comes from the bones. Mix the yolk
of an egg with flour into a paste; roll it two or three times over with
a rollingpin; cut it in pieces, and thicken the soup with it.

_Giblet Soup._ No. 3.

Take three pair of goose giblets; scald and cut them as for stewing; set
them on the fire in three quarts of water, and when the scum rises skim
them well: put in a bundle of sweet herbs, some cloves, mace, and
allspice, tied in a bag, with some pepper and salt. Stew them very
gently till nearly tender: mix a quarter of a pound of butter with
flour, and put it in, with half a pint of white wine, and a little
cayenne pepper. Stew them till thick and smooth; take out the herbs and
spices; skim well; boil the livers in a quart of water till tender, and
put in. Serve up in a terrine or dish.

_Gravy Soup._ No. 1.

Put two pounds of gravy beef, cut in small pieces, with pepper, salt,
some whole pepper, and a piece of butter, the size of a walnut, into a
stewpan. When drawn to a good gravy, pour in three quarts of boiling
water; add some mace, four heads of celery, one carrot, and three or
four onions. Let them stew gently about an hour and a half; then strain;
add an ounce and half of vermicelli, and let it stew about ten minutes
longer.

_Gravy Soup._ No. 2.

Take two ox melts, cut them in pieces, season them with pepper and salt,
and dredge them with flour. Shred two large onions, fry them of a nice
brown colour, put them at the bottom of the saucepan with a piece of
butter. Take one ox rump, stew it with carrots and celery and twelve
allspice. Then put all together and strain well. This quantity will make
three quarts. You may send the ox rump to table in the soup, if
approved. Two carrots and two heads of celery will be sufficient.

_Gravy Soup._ No. 3.

Cut the lean part of a shin of beef, the same of a