just as much water as will cover thorn. Melt
three ounces of butter in a saucepan ; put with
them two large Sj^'^'^sh onions, choijped small.
Cover the pan, and let them remain until
tender. Add to them gradually the liquid in
which the giblets have been stewed, and season
rather highly with salt and cayenne. Mix a
table-spoonful of flour✪ Giblets to Stew smoothly with a little
water, and add it to the onion sauce. Put in
the giblets, and let all boil together for twenty
minutes. Time, two hours. Probable cost,
giblets, 6d. to Is. per set. Sufficient for four
or five persons.
Giblets with Apples (a German
recipe). — Prepare the giblets as before. Take
eight large apples, peel, core, and quarter
them, and let them boil until they are tender,
but unbroken, with two table-spoonfuls of
sugar, four table-spoonfuls of water, and the
thinly-peeled rind of a lemon. Put a piece of .
butter, about the size of an egg, into a sauce-
pan, mix with it, very smoothly, a table-spoonful
of flour, and stir it over the tire until slightly
browned. Add three table-spoonfuls of the
apple- juice, and three table-spoonfuls of the
liquid in which the giblets were stewed. Let
these boil, then add them to the rest of the
giblet gravy. Wash two table-spoonfuls of
grocer's currants, and strew them over the giblets.
Heat all together, colour rather darkly with a
few drops of brov>'ning {sec Browning), and
arrange on a hot dish, with the giblets in the
centre, the pieces of apple round, and the
gravy, -with the currants, poured over all.
Time, about two hours. Probable cost, giblets,
6d. to Is. per set; apples, 8d. per dozen. Suffi-
cient for four or five persons.
Giblets withi Pears (a German recipe).
— Put four pork chops into a saucepan, lay
upon them a set of goose giblets, prepared as
for Giblet Pie, and just cover them with cold
water or stock. Season them with pepper and
salt, and let them simmer gently until done.
Drain them, and put the gravy into another
saucepan, with one dozen of stewing pears,
peeled and quartered, one dozen of cloves, and
two table-spoonfuls of brown sugar. Let the
pears stew until they are tender, but unbroken.
Colour rather darkly with a few drops of brown-
in✪ Giblets with Applesg, put in the meat until thoroughly heated,
and serve with toasted sippets round the dish.
Time, from two hours and a half to three hours.
Probable cost, 2s. 2d. Sufficient for six persons.
Giblets with Turnips (a German re-
cipe).— Prepare and simmer the giblets as before.
When about half-done, put with them three
good-sized turnips, cut into round slices, half
an inch in thickness. Let them remain until
they are quite tender, but unbroken. Thicken
the gravy \\'ith a little flour, add a few drops of
browning✪ Giblets with Turnips, and serve as hot as possible. Time,
an hour and a half to two hours. Probable
cost, Is. Sufficient for four or five persons.
Gin Punch. — Peel very thinly the rind of
a large lemon, and put it, ^\•ith a table-spoonful
of the juice, in a bowl. Pour over it two table-
spoonfuls of pounded loaf sugar, and one pint
of fresh spring water. Let it stand for half an
hour. Then add half a pint of gin, a wine-
glassful of maraschino, and two table-spoonfuls
of pounded ice. Just before serving, add two
bottles of soda-water✪ Gin Punch. Time, about three-
quarters of an hour to prepare. Sufficient for
two quarts of punch.
Page 599 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
just as much water as will cover them. Melt three ounces of butter in a saucepan ; put with them two large Spanish onions, chopped small. Cover the pan, and let them remain until tender. Add to them gradually the liquid in which the giblets have been stewed, and season rather highly with salt and cayenne. Mix a table-spoonful of flour smoothly with a little water, and add it to the onion sauce. Put in the giblets, and let all boil together for twenty minutes. Time, two hours. Probable cost, giblets, 6d. to Is. per set. Sufficient for four or five persons.
Giblets with Apples (a German recipe). — Prepare the giblets as before. Take eight large apples, peel, core, and quarter them, and let them boil until they are tender, but unbroken, with two table-spoonfuls of sugar, four table-spoonfuls of water, and the thinly-peeled rind of a lemon. Put a piece of . butter, about the size of an egg, into a saucepan, mix with it, very smoothly, a table-spoonful of flour, and stir it over the fire until slightly browned. Add three table-spoonfuls of the apple- juice, and three table-spoonfuls of the liquid in which the giblets were stewed. Let these boil, then add them to the rest of the giblet gravy. Wash two table-spoonfuls of grocer's currants, and strew them over the giblets. Heat all together, colour rather darkly with a few drops of browning (see Browning), and arrange on a hot dish, with the giblets in the centre, the pieces of apple round, and the gravy, -with the currants, poured over all. Time, about two hours. Probable cost, giblets, 6d. to Is. per set; apples, 8d. per dozen. Sufficient for four or five persons.
Giblets with Pears (a German recipe). — Put four pork chops into a saucepan, lay upon them a set of goose giblets, prepared as for Giblet Pie, and just cover them with cold water or stock. Season them with pepper and salt, and let them simmer gently until done. Drain them, and put the gravy into another saucepan, with one dozen of stewing pears, peeled and quartered, one dozen of cloves, and two table-spoonfuls of brown sugar. Let the pears stew until they are tender, but unbroken. Colour rather darkly with a few drops of browning, put in the meat until thoroughly heated, and serve with toasted sippets round the dish. Time, from two hours and a half to three hours. Probable cost, 2s. 2d. Sufficient for six persons.
Giblets with Turnips (a German recipe).— Prepare and simmer the giblets as before. When about half-done, put with them three good-sized turnips, cut into round slices, half an inch in thickness. Let them remain until they are quite tender, but unbroken. TThicken the gravy with a little flour, add a few drops of browning, and serve as hot as possible. Time, an hour and a half to two hours. Probable cost, Is. Sufficient for four or five persons.
Gin Punch. — Peel very thinly the rind of a large lemon, and put it, with a table-spoonful of the juice, in a bowl. Pour over it two tablespoonfuls of pounded loaf sugar, and one pint of fresh spring water. Let it stand for half an hour. Then add half a pint of gin, a wine-
glassful of maraschino, and two table-spoonfuls of pounded ice. Just before serving, add two bottles of soda-water. Time, about threequarters of an hour to prepare. Sufficient for two quarts of punch.
Records on this page
Giblets to StewGiblets with ApplesGiblets with PearsGiblets with TurnipsGin Punch