Giblets with Apples

Ingredients

• eight large apples
• two table-spoonfuls of sugar
• four table-spoonfuls of water
• a piece of butter, about the size of an egg
• three table-spoonfuls of the apple-juice
• two table-spoonfuls of grocer's currants
• colour rather darkly with a few drops of browning

Method

1. 1

   Prepare the giblets.

2. 2

   Boil the apples until tender with sugar, water, and lemon rind.

3. 3

   In a saucepan, mix butter and flour until browned, then add apple juice and giblet liquid.

4. 4

   Combine with giblet gravy, add currants, and serve with apples arranged around the giblets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 599. The excerpt below is the record exactly as published.

Giblets with Apples (a German recipe). — Prepare the giblets as before. Take eight large apples, peel, core, and quarter them, and let them boil until they are tender, but unbroken, with two table-spoonfuls of sugar, four table-spoonfuls of water, and the thinly-peeled rind of a lemon. Put a piece of . butter, about the size of an egg, into a sauce- pan, mix with it, very smoothly, a table-spoonful of flour, and stir it over the tire until slightly browned. Add three table-spoonfuls of the apple- juice, and three table-spoonfuls of the liquid in which the giblets were stewed. Let these boil, then add them to the rest of the giblet gravy. Wash two table-spoonfuls of grocer's currants, and strew them over the giblets. Heat all together, colour rather darkly with a few drops of brov>'ning {sec Browning), and arrange on a hot dish, with the giblets in the centre, the pieces of apple round, and the gravy, -with the currants, poured over all. Time, about two hours. Probable cost, giblets, 6d. to Is. per set; apples, 8d. per dozen. Suffi- cient for four or five persons. Giblets withi Pears (a German recipe). — Put four pork chops into a saucepan, lay upon them a set of goose giblets, prepared as for Giblet Pie, and just cover them with cold water or stock. Season them with pepper and salt, and let them simmer gently until done. Drain them, and put the gravy into another saucepan, with one dozen of stewing pears, peeled and quartered, one dozen of cloves, and two table-spoonfuls of brown sugar. Let the pears stew until they are tender, but unbroken. Colour rather darkly with a few drops of brown- in

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