2 slices salt pork, diced

1/8 tsp. thyme

2 leeks, sliced

½ bay leaf

2 stalks celery, sliced

1 small white turnip, peeled

2 or 3 fresh tomatoes, peeled and diced

4 potatoes, peeled

4 to 6 small carrots, scraped

2 lbs, chicken giblets

salt, pepper

2½ cups beef bouillon

plain or flaky pastry

Fry salt pork until crisp. Add leeks and celery. Stir-fry 3-4 minutes. Add the next five ingredients and bring to a boil. Turn heat low and cover. Simmer about 11 hours. Add turnip and potatoes, cut in large dice. Add a little boiling water if necessary. Cover and simmer 15 minutes. Add carrots and cover.. Simmer until the gizzards and vegetables are tender. Thicken with a smooth flour and water mixture. Taste for seasoning, Pour into a casserole. Cool and cover with your favorite pastry. Bake at 400 F. for 35-40 minutes.