Qiblet Sauce
From The national course in home economics, 1917
Serves 2
This recipe is by Mrs. F. T. White.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.
QIBLET SAUCE. Take the liver, heart, izard and neck of a chicken, wash and boil in water that has been salted. Let boil till tender. Take them out with 388 MEAT AND FISH SAUCES AND GARNISHINGS. 389 a skimmer and chop into coarse pieces. Put them back, add a little but- ler
Cook this with the app: pantry check, scaling, and the assistant.