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Giblet Sauce
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 108. The excerpt below is the record exactly as published.
GIBLET SAUCE. Contributed. Boil the giblets until tender. Chop them^ but not too fine. Put two tablespoonfuls of butter into a saucepan, with two tablespoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled, and a cup and a half of rich milk
Cook this with the app: pantry check, scaling, and the assistant.