Stewed Giblets (No. 531)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Clean two sets of giblets (see receipt for giblet soup, No. 244).
  2. Put them into a saucepan, just cover them with cold water, and set them on the fire.
  3. When they boil, take off the scum, and put in an onion, three cloves, or two blades of mace, a few berries of black pepper, the same of allspice, and half a tea-spoonful of salt.
  4. Cover the stew-pan close, and let it simmer very gently till the giblets are quite tender: this will take from one hour and a half to two and a half, according to the age of the giblets.
  5. The pinions will be done first, and must then be taken out, and put in again to warm when the gizzards are done: watch them that they do not get too much done.
  6. Take them out and thicken the sauce with flour and butter.
  7. Let it boil half an hour, or till there is just enough to eat with the giblets, and then strain it through a tamis into a clean stew-pan.
  8. Cut the giblets into mouthfuls.
  9. Put them into the sauce with the juice of half a lemon, a table-spoonful of mushroom catchup.
  10. Pour the whole into a soup-dish, with sippets of bread at the bottom.
Original Text
Stewed Giblets.—(No. 531.) Clean two sets of giblets (see receipt for giblet soup, No. 244); put them into a saucepan, just cover them with cold water, and set them on the fire; when they boil, take off the scum, and put in an onion, three cloves, or two blades of mace, a few berries of black pepper, the same of allspice, and half a tea-spoonful of salt; cover the stew-pan close, and let it simmer very gently till the giblets are quite tender: this will take from one hour and a half to two and a half, according to the age of the giblets; the pinions will be done first, and must then be taken out, and put in again to warm when the gizzards are done: watch them that they do not get too much done: take them out and thicken the sauce with flour and butter; let it boil half an hour, or till there is just enough to eat with the giblets, and then strain it through a tamis into a clean stew-pan; cut the giblets into mouthfuls; put them into the sauce with the juice of half a lemon, a table-spoonful of mushroom catchup; pour the whole into a soup-dish, with sippets of bread at the bottom. Obs.—Ox-tails prepared in the same way are excellent eating.
Notes
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