Clean two sets of giblets, put them into a saucepan, just cover them with cold water, and set them on the fire; when they boil, lake off the scum, and put in an onion, three cloves, or two blades of mace, a few berries of black pepper, the same of allspice, and half a tea-spoonful of salt; cover the stewpan close, and let it simmer very gently till the giblets are quite tender: this will take from one hour and a half to two and a half, according to the age of the giblets; the pinions will be done first, and must then be taken out, and put in again-to warm when the gizzards are done: watch them that they do not get too much done: take them out and thicken the sauce with flour and butter; let it boil half an hour, or till there is just enough to eat with the giblets, and then strain it through a tamis into a clean stewpan; cut the giblets into mouth-fuls; put them into the sauce with the juice of half a lemon, a table-spoonful of mushroom ketchup; pour the whole into a soup-dish, with sippets of bread at the bottom. Ox-tails prepared in the same way are excellent eating.