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Giblet Soup No 3

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

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.

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