Stewed Giblets

Ingredients

• 2 sets giblets
• 2 onions
• 1 pint water
• 1 slice of toast
• 1/2 oz. flour
• 1 oz. butter
• 1 table-spoonful ketchup
• Pepper and salt

Method

1. 1

   Cut giblets into pieces; melt butter in a stew-pan and fry sliced onions until pale brown.

2. 2

   Add giblets and water, bring to boil, skim, season, and stew gently for 1.5 hours.

3. 3

   Blend flour and ketchup, add to stew, and boil for five minutes.

4. 4

   Serve with toasted bread.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 21. The excerpt below is the record exactly as published.

1 pint water; 2 hard-boiled eggs. 1 lemon. STUFFING. } lb. bread crumbs. 2 table-spoonfuls chopped parsley. 1 table-spoonful chopped thyme. Pepper. 2 oz. suet. 1 egg. A little lemon-juice. Salt. The best parts of veal for stewing are the fillet and breast. Remove the bones neatly, without disfiguring the meat. Flatten the joint, and season it in the place from which the bones were taken with white pepper, salt, and lemon- juice. Lay on the sliced bacon, the stuffing, and hard-boiled eggs. Roll neatly up and bind with tape ; dust well with flour. Rub the bottom of a large stew-pan with butter ; lay in the veal, and brown it on all sides. When sufficiently brown, put in the water, and stew it slowly for two hours, or two hours and a half. Before it is to be dished, pour off the gravy, and if not thick enough, brown a little butter, and flour, and add to it. Season with cayenne, salt, and the squeeze of a lemon; skim the sauce, and pour it over the meat before dishing. Garnish with slices of lemon. STEWED BEEF KIDNEYS — CALF’s SWEETBREADS — PIGEONS. 41 TO STEW BEEF-KIDNEYS. 1 ox kidney. 1 oz. flour. 2 table-spoonfuls ketchup. 1 table-spoonful vinegar. 1 pint stock. 2 onions. Pepper and salt. Cut the kidneys into slices, carefully removing all the tubes or passages ; wash them and dry them ; dust them with flour, and place them in a stew-pan with beef gravy, flavoured with minced onions, vinegar, pepper, and salt. Stew slowly for three hours, and add mushroom ketchup before dishing. Serve hot. TO STEW CALF’S SWEETBREADS. 1 pair calf’s sweetbreads. 1 pint good stock. A little ketchup. 1 oz. flour. 1 oz. butter. Pepper and salt. Wash the sweetbreads, and blanch them, by putting them into a saucepan with cold water and letting it boil ; throw away the water ; again wash the sweetbreads and pick away all pieces of skin and fat. Break them into conveniently- sized pieces. Toss them in flour. Melt the butter in a stew- pan, and fry the sweetbreads to a pale brown colour ; add the stock and seasonings. Stew slowly for one hour. Turn on to a hot dish, and garnish with green peas. When a white stew is desired use milk instead of stock. Lamb’s sweet- breads are small, but very good, dressed in this manner. TO STEW PIGEONS. 2 pigeons. 1 pint stock. 1 oz. flour. 3 oz. butter. 4 table-spoonfuls bread crumbs. Pepper and salt. Pick and wash the pigeons well, and truss them in the same way as fowls for boiling. Mix two ounces of butter with the bread crumbs, pepper, and salt, and put half into the breast of each pigeon. Dust them with flour, and brown them in a covered stew-pan with a good piece of butter ; put in a little flour for thickening ; add the gravy or hot water. Season highly, and let them stew slowly for twenty minutes or half an hour. In serving, a piece of toasted bread may be put under each pigeon. 42 STEWED RABBITS JUGGED HARE — IRISH STEW. TO STEW RABBITS. 2 rabbits. 2 oz. butter. 1 oz. flour. Pepper and salt. 4 large onions. 1 table-spoonful ketchup. 1 table-spoonful vinegar. 1 pint hot water. Wash the rabbits well ; cut them in pieces, and scald them for a few minutes. Melt the butter, and fry the rabbits for a short time. When slightly browned, dust in the flour; then add the hot water. Put in the sliced onions, ketchup, vinegar, pepper, and salt to taste. Stew slowly for two hours. JUGGED HARE. 1 hare. 1 dessert-spoonful arrow- root. 1 pint water. Ketchup. 1 onion. Bunch of sweet herbs. Pepper and salt. After having skinned, cleaned, and washed the hare, cut it into pieces, and put it into a jar with the onion, herbs, water, and seasoning. Cover the top of the jar closely, so that as little steam as possible may escape, or the hare will be dry. Place the jar in a saucepan of boiling water (the water must not come to the top of the jar), and keep it constantly boiling for from three to four hours. When done, put the pieces of hare into a hash dish, skim off any fat from the gravy, and thicken it with the arrowroot. Put it into a saucepan, and let it boil ; pour it over the hare, and serve with red currant or rowan jelly separately. TO MAKE IRISH STEW. 2 lb. mutton. Pepper. Salt. 8 potatoes. 4 onions. 3 pint hot water. Take a piece of loin or back-ribs of mutton, and cut it into chops. Put them into a stew-pan alternately with parboiled potatoes, sliced onions, pepper, salt, and hot water. Cover closely, and let it stew slowly for an hour ; shake the pan occasionally, to prevent the stew from sticking to the bottom. Serve very hot. When properly made, and well seasoned, this is a most savoury dish. STEWED GIBLETS — ENGLISH STEW — HASHED MUTTON. 43 STEWED GIBLETS. 2 sets giblets. 2 onions. A pint water. I slice of toast. J oz. flour. 1 oz. butter. 1 table-spoonful ketchup. Pepper and salt

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