Clean the giblets thoroughly, and cut them in pieces.
Put them into a saucepan, with the vegetables sliced, and the stock, and simmer gently for two hours.
Then take out the best pieces of giblet, trim them neatly, and set them aside.
Simmer the soup for half an hour longer.
Then add to it a thickening of flour, using one ounce of flour to every pint of stock.
Boil and cook the flour well, and add pepper and salt to taste.
Strain the soup into another saucepan.
Add to it the lemon juice, and, if liked, two glasses of Madeira wine; also the pieces of giblet.
Make it quite hot, and it is then ready for serving.