This soup is a great success. It is very inexpensive, a plate of giblets only costing at market five cents. It is a very good imitation of mock-turtle soup, and, after the first experience in making, it will be found very easy to manage.

Ingredients: The giblets of four chickens or two turkeys, one medium-sized onion, one small carrot, half a turnip, two sprigs of parsley, a leaf of sage, eggs, a little lemon-juice, Port or Madeira wine, and one or two cupfuls of chicken or beef stock, quite strong.

Cut up the vegetables. Put a piece of butter the size of a small egg into a stew-pan. When quite hot, throw in the sliced onion. When they begin to brown, add the carrot and turnip, a table-spoonful of flour, and the giblets. Fry them all quickly for a minute, watching them constantly, that the flour may brown, and not burn. Now cut the giblets (that the juice may escape), and put all into the soup-kettle, with a little pepper and salt, and three quarts of water - of course, stock would be much better, and for extra occasions I would recommend it; or with out stock, one could add any fresh bones or scraps of lean meat one might happen to have. Pieces of chicken are especially well adapted to this soup; yet, for ordinary occasions, giblets alone answer very well.

Let the soup simmer for five hours; then strain it. Thicken it a little with roux (page 51), letting the flour brown, and add to it also one of the livers mashed. Season with the additional pepper and salt it needs, a little lemon-juice, and two table-spoonfuls of Port or Madeira wine. Put into the soup tureen yolks of hard-boiled eggs, one for each person at table. Pour over the soup, and serve.