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Giblet Soup No 1

(Soups.) - (The Lady's Own Cookery Book)

Take the desired 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.

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