Turkey's Giblets, Housewife Style

Ingredients

• the giblets of a turkey
• one ounce of butter
• about six ounces of streaky bacon
• a tablespoonful of flour
• a pint and a half of stock or water
• a bouquet garni
• one pound of turnips
• a dozen button onions
• two pounds of potatoes

Method

1. 1

   Clean and singe giblets, blanch in boiling salt water.

2. 2

   Fry bacon, then giblets.

3. 3

   Sprinkle flour, moisten with stock, season, and simmer.

4. 4

   Fry turnips and onions.

5. 5

   Add to giblets, simmer, then add liver.

6. 6

   Dish up with vegetables and sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 141. The excerpt below is the record exactly as published.

TURKEY'S GIBLETS* HOUSEWIFE STYLE. Clean and singe the giblets of a turkey, blanch the lot in boiling salt water for three minutes, then cut each — the gizzai'd and neck — in four, and the pinions in two ; cut also the liver in four, and put it on a plate apart. Fry to a light-brown colour, in a stewpan with one ounce of butter, about six ounces of streaky bacon, cut in inch- dice, free from rind and gristle ; then take these out, and fry the giblets for ten or twelve minutes on a brisk fire, taking care that the pieces are not laid one over the other. After which, sprinkle over a tablespoonful of flour ; continue the frying for about three minutes longer ; stir with a wooden spoon ; moisten with a pint and a half of stock or water : season with salt and pepper ; add a '' bouquet garni/' and boil and simmer for three-quarters of an hour, with the pan partly covered. In the meantime peel and cut into half moons one pound of turnips, fry these in a stewpan to a nice golden colour, with an ounce of butter, and put them on a plate ; peel and fry also c ne dozen button onions, and add them to the turnips ; then peel two pounds of potatoes

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