Ducks' Giblet Soup

Madeira wine adds an elegant flair to ducks' giblet soup.

Take three or four lots of duck's giblets, scald, clean, cut them into pieces, and put in a stewpan; add three quarts of water, a pound and a half of gravy beef, two onions, a bunch of sweet herbs, and the rind of half a lemon, and simmer until the gizzards are soft. Strain the broth, add some slices of onion fried brown in butter, mix in sufficient flour to thicken the soup, and stir over the fire a few minutes until it boils. Strain, skim and pour the soup into 2 tureen, put back the piece of lemon peel, and add two teaspoonfuls of catsup and two wineglassfuls of Madeira wine, and serve with toasted bread cut into dice.