Giblets

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

two sets of chicken's or duck's giblets ↝ Chicken, roasting, giblets, raw [Poultry Products]
the wings, heads, and feet ↝ Chicken, wing, meat and skin, raw [Poultry Products]
roll them in flour ↝ Flour, 00 [Cereal Grains and Pasta]
the gizzards ↝ Gizzard [Liver and organ meats]
half a pint of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
six peppercorns
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the rest of the giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
one pint more water ↝ Water, tap [Tap water]
a bunch of herbs

Instructions (6)

Wash and pick two sets of chicken's or duck's giblets.
Scald the wings, heads, and feet, to get the feathers off and the skin and claws off the feet.
Roll them in flour.
Put the gizzards on first in half a pint of water with an onion, six peppercorns, and a little salt.
When they have stewed an hour, put in the rest of the giblets, with one pint more water and a bunch of herbs.
Let them stew another hour.

Original Text

Giblets.—Wash and pick two sets of chicken's or duck's giblets, scald the wings, heads, and feet, to get the feathers off and the skin and claws off the feet, roll them in flour; put the gizzards on first in half a pint of water with an onion, six peppercorns, and a little salt; when they have stewed an hour, put in the rest of the giblets, with one pint more water and a bunch of herbs; let them stew another hour.

Notes

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