Giblets with Stewed Potatoes
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 58. The excerpt below is the record exactly as published.
Giblets with Stewed Potatoes. — Scald and dry the giblets (without the liver), place in a saucepan with butter, 6 onions, a bunch of sweet herbs, pepper, salt, and \ pound of bacon cut small. Fry in butter until of a pale yellow colour, sprinkle flour over, and in about 3 minutes moisten with hot water, season with more salt and pepper, and then boil for 1J hours
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