Stewed Giblets

Ingredients

• The neck, feet, pinions, liver, and gizzard of goose
• 14 oz. butter
• Bunch of sweet herbs
• A blade of mace
• 1 pint stock or water
• 1 onion
• A sprig of parsley
• 1 teaspoonful of salt
• 4- teaspoonful pepper
• 1 oz. flour

Method

1. 1

   Scald and skin the feet, open the gizzard, wash all thoroughly, and cut the neck into small pieces.

2. 2

   Brown the butter, add sliced onion, then brown the flour.

3. 3

   Gradually add stock or water, stir until boiling, then add giblets and other ingredients.

4. 4

   Simmer for 2 hours and strain over the gravy.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 14. The excerpt below is the record exactly as published.

STEWED GIBLETS. The neck, feet, pinions, liver, and gizzard of goose 14 oz. butter Bunch of sweet herbs A blade of mace 1 pint stock or water 1 onion A sprig of parsley 1 teaspoonful of salt 4- teaspoonful pepper 1 oz. flour

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