Stewed Giblets

Preparation info

  • 3–4

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 set of goose giblets stock
  • 1 oz. butter
  • 1 oz.


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 rou