Turkey Giblets with Turnips and Potatoes

Ingredients

• one set of turkey giblets
• half a pound of streaky bacon
• one ounce of butter
• three or four large turnips
• six or eight button onions
• a dozen small potatoes

Method

1. 1

   Prepare giblets as above.

2. 2

   Fry bacon, then giblets in the same butter.

3. 3

   Prepare turnips and onions, boil, fry, and add to giblets with gravy.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2057. The excerpt below is the record exactly as published.

one set of turkey giblets ; these comprehend the wings, the feet, the gizzard, the liver, the head, and the neck. Clean them all carefully, skin and trim the feet, skin the gizzard and divide it into quarters, cut the neck into four pieces, and the wings and legs each into two pieces ; skin, split, and clean the head, and slice the liver. Dissolve two ounces of butter in a stewpan, and put in the giblets, with the exception of the liver, together with a small bunch of parsley, a sprig of thjTne, another of basil, an onion stuck with two cloves, and a httle pepper and salt. Fry these ingredients gently till they are lightly browned. Pour over them a pint of stock, and let them simmer gently until done enough. Lift them out, skim and strain the gra^-^', and thicken it with a TUR ( 1008 ) TUR tea-spoonful of brown thickening. Put in the giblets once more with the liver, and sinamer all gently for ten minutes. Arrange the giblets neatly in the centre of a dish, pour the gravy over them, and serve very hot. Any kind of vegetables may accompany this dish. Time, one hour and a half to simmer the giblets. Sufficient for thi-ee or four persons. Turkey Giblets with Turnips and ■potatoes. — Prepare the giblets as above. Take half a pound of streaky bacon, and cut it into convenient-sized pieces. Fry these in a little butter till they are lightly browned. Lift them out, then put in the giblets, and fry them in the same butter. Pour gravy over them, and simmer gently as in the last recipe. Cut thi-ee or four large turnips to the shape of corks, and peel six or eight button onions. Put them into boiling water for five minutes, drain and dry them, fry them in one ounce of butter till they are lightly browned, and put them aside. Peel a dozen small potatoes

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