2 sets of chicken giblets 1 pound of lean beef 1 onion 1 carrot 1 bay leaf

Sprig of parsley 1 tablespoonful of butter 1 1/2 quarts of cold water 3 tablespoonfuls of flour 6 hard-boiled eggs

Wash the livers, open the hearts and remove the clotted blood. Cut open the gizzards, being careful not to cut through the innermost lining; empty them of sand and gravel and then cut out the thick skin remaining. Put the butter in a frying-pan. Cut the vegetables into squares. Throw them into the hot butter and stir until a nice brown.

Now skim them out and put them into a soup kettle with the beef, giblets, water, bay leaf and parsley. Place it over a moderate fire and let it simmer until the gizzards are tender, about two hours, skimming until clear. Now add the flour to the butter remaining in the pan after frying the vegetables; mix until smooth; strain the soup into it, and boil and stir until it thickens. Take out the giblets and cut them into dice, and put them in the soup tureen with the yolks of the hard-boiled eggs. Season the soup with salt and pepper, pour it over the giblets and eggs and serve at once. Do not use the beef. If you use wine, one gill will be sufficient.