Giblet Gravy Force Meat

Ingredients

• four ounces of butter
• two breakfast cups of stale breadcrumbs
• a wine glass of sherry or Madeira wine
• a good seasoning of salt
• a good seasoning of pepper
• any powdered sweet herbs except sage

Method

1. 1

   Chop the giblets quite fine, put them in a frying pan over the fire with the butter, stale breadcrumbs, and seasonings.

2. 2

   Stir until light brown, then add the wine.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 24. The excerpt below is the record exactly as published.

two breakfast cups of stale breadcrumbs and a good season- ing of salt, pepper and any powdered sweet herbs except sage. Stir all these ingredients together until they are of a light brown, add a wine glass of sherry or Madeira wine, and the force meat is ready for use. PICKLED PORK STUFFING FOR TURKEYS— Chop up very fine a quarter of a pound of fat and lean salted pork, break quite fine a couple of breakfast cupfuls of bread and put them in a frying pan over the fire with two heaping tablespoonfuls of butter, fry to a brown and season with salt, pepper and any sweet herbs except sage. POTATO STUFFING— Cut some peeled raw potatoes into slices of moderate thickness and then cut into squares, rinse with cold water, drain and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg, place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally until nearly cooked, then chop fine an equal quantity of pig's liver and stir into the potatoes a few minutes before serving. 42 POULTRY, POULTRY DRESSING, ETC. STUFFING FOR BIRDS— Peel two large onions, parboil them, then drain and chop them fine. Soak one breakfast cup of bread crumbs in as much milk as they will absorb without be- coming too soft. Pour four ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.