Giblets to Stew

Ingredients

• three ounces of butter
• two large Spanish onions, chopped small
• a table-spoonful of flour
• season rather highly with salt
• season rather highly with cayenne

Method

1. 1

   Prepare the giblets and simmer them in just enough water to cover.

2. 2

   Melt the butter in a saucepan, add the chopped onions, cover, and cook until tender.

3. 3

   Gradually add the liquid from the giblets, season with salt and cayenne.

4. 4

   Mix the flour with a little water and add to the onion sauce.

5. 5

   Add the giblets and boil together for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 598. The excerpt below is the record exactly as published.

Giblets, To Stew (another way).— Pre- pjire the giblets as before, and simmer them in GIB ( 253 ) GIN just as much water as will cover thorn. Melt three ounces of butter in a saucepan ; put with them two large Sj^'^'^sh onions, choijped small. Cover the pan, and let them remain until tender. Add to them gradually the liquid in which the giblets have been stewed, and season rather highly with salt and cayenne. Mix a table-spoonful of flour

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