Giblet Broth
From European and American cuisine, 1914
Serves 1
A good plan is to make 3 pints of soup from the giblets.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 246. The excerpt below is the record exactly as published.
giblet broth (described below) ; cover and cook slowly until done ; if the gravy boils away add more broth, but only a little at a time. Shortly before serving lay the chicken on a warm dish ; remove the string, and set it in a warm place. Take the giblets from the broth and chop them fine ; remove the fat from the gravy. Mix 1 table- spoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes ; then add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; strain, and add the chopped giblets ; garnish the chicken with bread croutons, and serve with browned sweet potatoes, potato pur6e, and compote of apples. Giblet Broth. — Put the chicken feet for 1 minute into boiling water ; take them out, remove the skin and nails, and place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils, add 1 small onion, and boil 1 hour longer
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