the head may be stewed down again, with a few fresh vegetables, and
it will make a very good common stock.

GIBLET SOUP.

168. INGREDIENTS.--3 sets of goose or duck giblets, 2 lbs. of shin of
beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2
carrots, 1 large faggot of herbs, salt and pepper to taste, 1/4 pint of
cream, 1 oz. of butter mixed with a dessert-spoonful of flour, 3 quarts
of water.

_Mode_.--Scald the giblets, cut the gizzards in 8 pieces, and put them
in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions,
herbs, pepper, and salt; add the 3 quarts of water, and simmer till the
giblets are tender, taking care to skim well. When the giblets are done,
take them out, put them in your tureen, strain the soup through a sieve,
add the cream and butter, mixed with a dessert-spoonful of flour, boil
it up a few minutes, and pour it over the giblets. It can be flavoured
with port wine and a little mushroom ketchup, instead of cream. Add salt
to taste.

_Time_.--3 hours. _Average cost_,9d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 10 persons.

GRAVY SOUP.

169. INGREDIENTS.--6 lbs. of shin of beef, a knuckle of veal weighing 5
lbs., a few pieces or trimmings, 2 slices of nicely-flavoured lean, ham;
1/4 lb. of butter, 2 onions, 2 carrots, 1 turnip, nearly a head of
celery, 1 blade of mace, 6 cloves, a hunch of savoury herb with endive,
seasoning of salt and pepper to taste, 3 lumps of sugar, 5 quarts of
boiling soft water. It can be flavoured with ketchup, Leamington sauce
(_see_ SAUCES), Harvey's sauce, and a little soy.

_Mode_.--Slightly brown the meat and ham in the butter, but do not let
them burn. When this is done, pour to it the water, and as the scum
rises, take it off; when no more appears, add all the other ingredients,
and let the soup simmer slowly by the fire for 6 hours without stirring
it any more from the bottom; take it off, and let it settle; skim off
all the fat you can, and pass it through a tammy. When perfectly cold,
you can remove all the fat, and leave the sediment untouched, which
serves very nicely for thick gravies, hashes, &c.

_Time_.--7 hours. _Average cost_, 1s. per quart.

_Seasonable_ all the year.

_Sufficient_ for 14 persons.

ENDIVE.--This plant belongs to the acetarious tribe of
vegetables, and is supposed to have originally come from China
and Japan. It was known to the ancients; but was not introduced
t