Giblet Sauce

Ingredients

• the heart
• the liver
• the gizzard
• 4 T fat
• 4 T flour
• 2 c stock

Method

1. 1

   Prepare giblets by removing membranes and washing.

2. 2

   Cover with cold water, heat quickly, and cook until tender.

3. 3

   Skim fat from roasting liquid, brown with flour, add giblet stock, cook, and season.

4. 4

   Add chopped giblets and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 116. The excerpt below is the record exactly as published.

GIBLET SAUCE MASHED POTATOES CREAMED CELERY CRANBERRY SAUCE CABINET PUDDING Roast Duck Follow directions for dressing a fowl given in Part III, page loi. Be sure to scrub well both inside and out, using plenty of soda. Then rmse thoroughly with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal proportions. Season with salt and pepper, then stuff with chestnut stuffing. Bake 2}4 to 3 h, basting from time to time. Chestnut Stuffing Shell and blanch 3 c chestnuts. This is accomplished by cutting a gash }^ inch long in the flat side of the chestnut, putting in an omelet pan with 3^ t butter for each c of nuts, and heating thoroughly for several minutes, stirring fre- quently. Then stand in the oven for 5 m. In this way the shell can be easily removed and the inner skin will come off too, thus blanching them at the same time. Cook the chestnuts in boiling salted water until soft, then drain and mash. Add % c butter, i t salt, % t pepper, and % c cream. Melt ^4 c butter, add i c cracker crumbs, mix wei], then add to the chestnut mixture and mix thoroughly, and stuff the duck. FEBBUABY MENUS 209 Giblet Sauce Remove the thin membrane, clotted blood, veins and arter- ies, from the heart. Separate the gall bladder from the liver, cutting off any of the liver that may have a greenish tinge. Cut the fat and membranes from the gizzard. Make a gash through the thickest part of the gizzard, and cut as far as the inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash the giblets well, cover with cold water, heat quickly and cook until tender, about ^ h. Pour off the liquid in the pan in which the duck has been roasted. From it skim off 4 T fat, return to the pan and brown with 4 T flour; add 2 c stock

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