Stewed Giblets

Ingredients

• two sets of chickens’ or ducks’ giblets
• half a pint of water
• six peppercorns
• a small onion
• the red part of a large carrot
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a stick of celery
• another pint of water

Method

1. 1

   Clean the giblets according to the directions already given.

2. 2

   When thoroughly washed, dry them well and roll them in flour.

3. 3

   Put the gizzards and feet into a saucepan with half a pint of water or stock, and six peppercorns.

4. 4

   Let them stew gently for three-quarters of an hour, then add the rest of the giblets, another pint of water, a small onion stuck with one clove, the red part of a large carrot scraped to pulp, a bunch of parsley, a sprig of thyme, a bay-leaf, and a stick of celery; stew for an hour and a half longer.

5. 5

   Take out the herbs; put the giblets upon a dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 57. The excerpt below is the record exactly as published.

Stewed Giblets. Jam and Bread Pudding Dinner. Gravy Soup made of Stock from Chicken Bones. Boiled Pork. Pease Pudding. Cabbage and Potatoes. Tapioca and Apples. Cheese. Marketing. For the Day.— Two sets of Chickens’ or Ducks’ Giblets (fresh). These may probably be procured for a few pence. The giblets consist of the head, neck, feet, gizzard, and liver of the birds. The whole or part of a large fresh Ox- cheek ; Cabbage, Potatoes, Apples. For To-morrow.— A tin of preserved Prawns. These prawns offer a pleasant variety for breakfast. They are economical because not very much can be used at once ; and besides being used as a relish, they are useful for garnishing dishes; or two or three chopped small and added to melted butter will make a good sauce for fish. The price at the present time is one shilling per tin. Breakfast. — Bissoles (January 6th). Poached Eggs. — Have ready a wide saucepan or frying-pan with gently boiling water, into 66 A YEAR'S COOKERY . which a pinch of salt and a table-spoonful of vinegar have been thrown. Break the eggs separately into a cup, and slip them one at a time carefully into the water. They must be kept apart, and there must be enough water to cover them. Keep the pan at the side of the stove, and on no account let the water boil fast, of the eggs will break. When the white is set, and the yoke is seen through a thin white covering, the eggs are done enough. Take them up carefully with an egg^slice, and be sure to drain them well. The vinegar in the water will make the eggs white, but if they are not drained thoroughly it will give them an acid taste. Trim away the loose untidy pieces of white that may hang about the eggs, and dish them either on a separate dish or, if preferred, with the rissoles. For Porridge, see January 25th. Luncheon. — Stewed Giblets. — Clean the giblets according to the directions already given (February 1st). When thoroughly washed, dry them well and roll them in dour. Put the gizzards and feet into a saucepan with half a pint of water or stock, and six peppercorns. Let them stew gently for three-quarters' of an hour, then add the rest of the giblets, another pint of water, a small onion stuck with one clove, the red part of a large carrot scraped to pulp, a bunch of parsley, a sprig of thyme, a bay-leaf, and a stick of celery

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