Stew Goose Giblets

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

stewing liquid

two quarts of water, or mutton broth ↝ Water, tap [Tap water]
mutton broth

flavorings

a bundle of sweet herbs
one anchovy
a few pepper corns ↝ Corn, raw [Corn]
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a spoonful of catchup
an onion ↝ Onions, raw [Vegetables and Vegetable Products]

thickening

flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

finishing

a spoonful of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for serving

sippets

main ingredients

GOOSE GIBLETS ↝ Turkey, whole, giblets, raw [Poultry Products]
your pinions ↝ Nuts, brazilnuts, raw [Nut and Seed Products]
the neck ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
slice the gizzard ↝ Gizzard [Liver and organ meats]

Instructions (5)

Cut your pinions in two, the neck in four pieces, slice the gizzard, clean it well.
Stew them in two quarts of water, or mutton broth, with a bundle of sweet herbs, one 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.
Serve them up in a soup dish, and lay sippets round it.

Original Text

To stew GOOSE GIBLETS.
CUT your pinions in two, the neck in four pieces, slice the gizzard, clean it well, stew them in two quarts of water, or mutton broth, with a bundle of sweet herbs, one 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, serve them up in a soup dish, and lay sippets round it.

Notes

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