3 sets of ducks' giblets, 2 lbs. beef, some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 quarts water, 1/4 pint cream, 1 oz. butter, 1 spoonful flour.

Thoroughly clean 3 sets of ducks' giblets, cut them in pieces, and stew with 2 lbs. of beef, some bones, the shank bones of 2 legs of mutton, 3 small onions, some herbs, pepper and salt to taste, and carrots, for 3 hours in 3 quarts of water. Strain and skim, add 1/4 pint of cream mixed with one ounce of butter kneaded with a spoonful of flour, and serve with the giblets. (Only the gizzard should be cut.)