Stewed Giblets

Preparation info

  • Difficulty

    Medium

  • 3–4

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 set of goose giblets stock
  • 1 oz. butter
  • 1 oz. flour
  • salt and pepper

    Method

    Wash the goose giblets. Cover with stock and water and stew until tender. Remove the liver, neck and tendons as soon as tender, leaving the gizzard until it can be pierced with a fork. Heat butter in a saucepan, stir in flour and brown slowly. Strain ¾ pt. of stock from giblets, and stir into roux. Bring to boiling-point, season, add giblets and reheat thoroughly. Serve very hot.