Fricassed Turkey or Goose Giblets
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Serve with a sprinkle of vinegar.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 22. The excerpt below is the record exactly as published.
FRICASSED TURKEY OR GOOSE GIBLETS— Scald and pick giblets. Put them in a saucepan with a piece of butter, a bunch of parsley, green onions, thyme, bay-leaf and a few mush- rooms; warm these over the fire, with a sprinkle of flour mois- tened with stock or water, adding salt and pepper to taste. Re- duce to a thick sauce, adding to it the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.