Stewed Giblets with Peas

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

For stewing the giblets

giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
a little cullis
a little liquid of colour

For sweating the peas

a pint of shelled young green peas ↝ Green peas, raw [Other starchy vegetables]
a bit of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Proceed as with the above recipe, except, instead of plain cullis, take a pint of shelled young green peas.
Sweat the peas till three parts done with a bit of fresh butter and a little salt.
Then add some cullis.
Put the peas to the giblets, and stew them till tender.
If requisite put a little liquid of colour.

Original Text

Stewed Giblets with Peas.

Proceed as with the above, except, instead of plain cullis, take a pint of shelled young green peas, and sweat them till three parts done with a bit of fresh butter and a little salt; then add some cullis, put them to the giblets, and stew them till tender. If requisite put a little liquid of colour.

Notes

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