STEWED GIBLETS.





Scald one or more sets of giblets, set them on the fire with a little
veal or chicken, or both, in a good gravy; season to taste, thicken
the gravy, and color it with browning, flavor with mushroom powder
and lemon-juice and one glass of white wine; forcemeat balls should
be added a few minutes before serving, and garnish with thin slices of
hard boiled eggs.





Stewed Fresh Tongue STEWED GOOSE, PIQUANTE facebooktwittergoogle_plusredditpinterestlinkedinmail

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