Giblets as Burred Abroad.

Manawatu Herald, 25 July 1896, Page 4

Giblets as Burred Abroad.

Giblets are much moro often used abroad than they are in this country. In fact, it is a question whether they would not be much despised by tho average housewife and tho ordinary family cook. They are, however, quite worthy of careful preparation and make a hearty and nourishing dish. The famous Gouffe has writton a very good recipe for the same. Choose a good set of giblets, soald them two or three minutes, singe and clean them thoroughly, cut the neck and gizzard eaoh in four, the pinions and legs each in two pieces, out into neat pieces one-half pound Of good streaky baoon, fry them in an ounce of batter till slightly brown, take them oat and put them aside to keep warm. Put tho giblets into the same Btewpan in which the bacon has been browned, with butter, salt and pepper. When they are brown, dredge some flour over them, add some water, stir the contents till they boil, add the bacon, a bunch of sweet herbs, turnips— out round and oblong — and some onions, which latter should previously have been browned In butter. Half an hour before serving put in about a dozen potaotes, peeled, put In tho liver only about ten minutes before serving, or it would be overdone and crumbled. These materials should boil together about an hour, then remove tho bouquet, skim off the fat, put the giblets in the center of the dish, arrange the vegetables all around, pour the gravy over the whole and serve very hot.