Prepare the giblets in the usual way then cover them with cold water, bring to simmering point very slowly. Add the whole vegetables, herbs, spice, peppercorns and salt, simmer for 2–3 hr. Strain this stock. In a saucepan, fry the flour in the fat till nut-brown without being bitter, stir in the stock, bring to the boil and boil for 5 min. Cut tiny dice from the best pieces of giblets, reheat these in the soup. Season well and serve.