Hard-Boiled Eggs and Giblet Sauce
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 10. The excerpt below is the record exactly as published.
HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy
Cook this with the app: pantry check, scaling, and the assistant.