Stewed Giblets

Ingredients

• giblets
• two onions
• a large carrot
• a bunch of herbs
• a little pepper
• a little salt

Method

1. 1

   Wash giblets thoroughly, skin necks, cut into portions, clean gizzard, divide heart and liver.

2. 2

   Scald claws and legs, remove skin.

3. 3

   Put gizzards and feet in a stewpan with water to cover, stew for 45 minutes.

4. 4

   Add remaining giblets, onions, carrot, herbs, and seasonings.

5. 5

   Stew for another hour and a half, serve hot.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 86. The excerpt below is the record exactly as published.

Stewed Giblets. — Giblets are very delicious and nour- ishing if well stewed, and a good dishful, sufficient to make a dinner for a small family, may frequently be bought on Saturday evenings for threepence or fourpence. It must, however, be remembered that the giblets require to be thoroughly stewed, and also that they will not keep. Wash them thoroughly in two or three waters. Skin the necks, and cut them into small portions, cut through the top skin of the gizzard and clean it well, divide the heart and liver into halves, and remember not to break the gall bag of the liver, because gall is very bitter. Scald the claws and legs by throwing them into boiling water, then remove the skin. Be sure to use the feet, as they are rich in jelly. Put the gizzards and feet into a stewpan with water to cover, and stew for three-quarters of an hour ; add the rest of the giblets, which have been rolled in flour, with two onions, each stuck with a clove, a large carrot sliced, a bunch of herbs, hnd a little pepper

Cook this with the app: pantry check, scaling, and the assistant.