Instructions

1. 1
   Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.
2. 2
   Remove the meat and let the broth stand until cold. Skim off all the fat.
3. 3
   Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.
4. 4
   Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.
5. 5
   Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.
6. 6
   When the herbs are tender, serve the soup. This makes a very savory dish.