Giblets With Rice

Ingredients

• three chicken giblets
• half an ounce of fat
• one sliced onion
• one quart of white broth
• one thinly sliced carrot
• half a sliced turnip
• a tablespoonful of well-washed rice
• half a tablespoonful of salt
• a very little pepper
• one sliced tomato
• one teaspoonful of Parisian sauce

Method

1. 1

   Brown giblets in fat with onion.

2. 2

   Moisten with broth, adding carrot, turnip, rice, salt, and pepper.

3. 3

   Boil for thirty minutes, then add tomato and cook for five more minutes.

4. 4

   Serve with Parisian sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 93. The excerpt below is the record exactly as published.

Giblets With Rice. — Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one tea- spoonful of Parisian sauc

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