Goose Giblets

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (4)
  1. Put the goose giblets into scalding water, by which you will be enabled to make them properly clean.
  2. When this is done, cut the neck into four pieces, the pinions in two, and slice the gizzard.
  3. Put them into your stew-pan with two quarts of water, or, if you have it, mutton broth, with some sweet-herbs, an anchovy, a few pepper corns, three or four cloves, a spoonful of catchup, and an onion.
  4. When the giblets are tender, put in a spoonful of good cream, thicken it with flour and butter, then pour the whole into a soup-dish, with sippets of bread at the bottom, and serve it up.
Original Text
Goose Giblets. PUT them into scalding water, by which you will be enabled to make them properly clean. When this is done, cut the neck into four pieces, the pinions in two, and slice the gizzard. Put them into your stew-pan with two quarts of water, or, if you have it, mutton broth, with some sweet-herbs, an anchovy, a few pepper corns, three or four cloves, a spoonful of catchup, and an onion. When the giblets are tender, put in a spoonful of good cream, thicken it with flour and butter, then pour the whole into a soup-dish, with sippets of bread at the bottom, and serve it up.
Notes
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