Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one tea-spoonful of Parisian sauce.

20. Giblets A L'Ecossaise

The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving.

21. Giblets With Barley

The same as No. 19, substituting barley for rice forty minutes before serving.