Giblets with Puree of Potatoes
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 316. The excerpt below is the record exactly as published.
Cut the giblets in small pieces all of one size and stew until tender; strain off the liquor that remains and make a brown sauce of it, or, add to it some Spanish sauce and boil down until it is thick enough, put the giblets in the sauce ; dish a spoonful of mashed potatoes, make hollow with the back of a spoon dipped in water and place the stew in the middle. Giblets with puree of potatoes
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