Stewed Giblets plain

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Cut two pair of scalded goose giblets into pieces of two inches long.
  2. Blanch them, trim the bones from the ends, and wash the giblets.
  3. Drain the giblets dry.
  4. Put them into a stewpan with half a pint of stock.
  5. Cover the pan close and simmer over a slow fire till three parts done and the liquor nearly reduced.
  6. Add good-seasoned cullis, and stew them till tender.
Original Text
Stewed Giblets plain. Cut two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them into a stewpan with half a pint of stock, cover the pan close, simmer over a slow fire till[139] three parts done and the liquor nearly reduced, then add good-seasoned cullis, and stew them till tender.
Notes
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