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Giblets (to Stew)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 24. The excerpt below is the record exactly as published.
Giblets (to Stew)—Ingredients—Salt and pepper, butter, I cup of cream, 1 teaspoonful of flour. Do them as directed for giblet-pie (under the head pigs) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter
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