375. Goose Giblets, Ragout of, or of Turkey

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
ragout
leftovers
Instructions (13)
  1. Put the goose or turkey giblets into half a gallon of warm water to disgorge for a few hours.
  2. Dry them on a cloth.
  3. Cut into pieces not too small.
  4. Put into a stewpan a quarter of a pound of good lean bacon, with two ounces of butter.
  5. When a little brown, add your giblets, and fry for twenty minutes longer, stirring it together.
  6. Add a little flour, a good bouquet of parsley, twenty button onions, the same number of pieces of carrot and turnip, two saltspoonfuls of salt, and the same of sugar.
  7. Stew together one hour until tender.
  8. Skim off the fat.
  9. Dish up the meat.
  10. Reduce the salt if required.
  11. Take bouquet out.
  12. Sauce over the giblets.
Leftovers
  1. If any remaining, they will make a capital pie or pudding, or merely warm up with broth or water, and a little flour.
Original Text
375. Goose Giblets, Ragout of, or of Turkey.—Put them into half a gallon of warm water to disgorge for a few hours, then dry them on a cloth, cut into pieces not too small, put into a stewpan a quarter of a pound of good lean bacon, with two ounces of butter; when a little brown, add your giblets, and fry for twenty minutes longer, stirring it together; add a little flour, a good bouquet of parsley, twenty button onions, same number of pieces of carrot and turnip, two saltspoonfuls of salt, the same of sugar, stew together one hour until tender, skim off the fat, dish up the meat, reduce the salt if required, take bouquet out, and sauce over the giblets: both goose and turkey giblets take the same time to stew. If any remaining, they will make a capital pie or pudding, or merely warm up with broth or water, and a little flour.
Notes
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