The most economical way is to take a pound or two of beef skirts, or of knuckle of veal; cut it into pieces two or three inches square; a set of goose giblets, or four sets of ducks', or the head, neck, and feet, of a turkey or two, or of six or eight fowls; all of these are good, either separate or together. Clean them well, split the heads, cut the gizzards across, crack the pinions and feet bones. Put all together into a stew-pan, with an ounce of butter; the red part of two or three carrots cut up, two or three onions sliced, and a clove or two of eschalots. Shake it over a clear slow fire a few minutes, to draw the gravy, then add water or broth enough to cover the whole; let it simmer two hours or more, then season with salt and pepper, and a large spoonful of catsup, and serve all together. It may be thickened with rice or barley, which should be added as soon as it boils. - A more expensive way: Prepare the giblets as above and set them on with good gravy, enough to cover them; tie in a muslin bag an onion or two, a small bundle of sweet herbs, a few leaves of sweet basil, and twenty corns of allspice, the same of black pepper. Let it simmer till the giblets are tender, then take them out and cover up close while you thicken the gravy; remove also the bag of spice and herbs. Make some force meat balls as follows: when the livers are done enough to chop fine, take them out or part of them, pound them fine with half their weight in butter, and the yolks of three hard-boiled eggs; season with salt, cayenne, nutmeg, sage, and onions, scalded and chopped very fine, and also a leaf or two of sweet basil. Mix with half a tea-cup full of bread crumbs, wet with the yolk of an egg, and make up into little balls with a little flour. Having removed the giblets, thicken the soup with butter and flour, and when it boils add the balls; let them simmer a quarter of an hour, then add a glass of wine, a large table-spoonful of catsup, and the juice of half a Seville orange or lemon. Put in the giblets to warm through, and it is ready.