Boil the livers, gizzards, hearts and necks of poultry in water to cover, when done drain them out and cut all into small pieces. Mince an onion and fry it in two ounces of butter or oil, put in two tablespoons flour and stir until it begins to brown, strain in the giblet liquor and a little Spanish sauce, Worcestershire sauce, or gravy besides; cut a slice of ham in small dice, throw that in and then the cut giblets. Season with cayenne and salt and wine, if wanted. Serve in patty shells or croustades like the following.