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Giblet Soup No 2

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

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.

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