Stewed Giblets with Mushrooms

Ingredients

• two cups of hot water
• two tablespoonfuls of flour
• two tablespoonfuls of butter
• half a can of mushrooms

Method

1. 1

   Cook giblets in hot water until tender.

2. 2

   Make a roux with flour and butter, add giblet water and mushrooms, simmer, season, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 133. The excerpt below is the record exactly as published.

two tablespoonfuls of flour, mix well with the fat in the spider, add two cups of sweet milk, simmer five minutes, season to taste, and pour over the slices of meat on the platter. Serve with it boiled or baked potatoes. Fricasseed Chicken. — In frying chicken, quail, and other birds it is economy to use only the breast and second joints, and to reserve the wings, legs, back, and giblets for stewing or fricasseeing. To fricassee these portions saut6 them in clarified butter until nicely browned, then remove to a sauce-pan. To the butter in the spider where they were sauted add a teaspoonful of flour and mix well, then pour in two cups of hot water, stir all the browning from the spider and mix with the liquid, season lightly with salt, strain, and pour over the chicken in the sauce-pan. Cover and simmer gently for an hour and a half, or until very tender, add a table- spoonful of flour stirred to a smooth paste with two tablespoonfuls of cold water, simmer five minutes, season to taste, and serve. A cup of fresh or canned mush- rooms, cut in thin slices, can be added to this fricassee five or ten minutes before it is served. Frizzled Beef. — Put two tablespoonfuls of butter in a spider over a quick fire, and when hot add two cups of 292 The Art of Cookery. thinly shaved dried beef, from which the rind has been removed, and stir constantly with a fork, to keep from burning, until it curls and looks cooked. Then remove the spider to a cooler part of the stove, sift in two table- spoonfuls of flour, mix well with the meat, pour in two cups of sweet milk, and simmer and stir till the sauce or gravy is smooth. Serve on a hot platter. Beef will frizzle in about two minutes. Dried mutton, veal, and venison can be cooked in the same manner. A little dried liver shaved thin can be added to the beef or mutton, if liked. Stewed Giblets with Mushrooms. — Cut the giblets of a fowl in pieces suitable for serving, put them in a sauce- pan, add two cups of hot water and a pinch of salt, cover closely, and cook gently for two hours, or until they are tender. Cook together until a light brown color two tablespoonfuls each of flour and butter, add to it the water from the giblets, also half a can of mushrooms

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