To stew Giblets

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Let them be nicely scalded and picked, break the two Pinion Bones in two, cut the Head in two, and cut off the Nostrils; cut the Liver in two, the Gizzard in four, the Neck in two; slip off the Skin of the Neck, and make a Pudding with two hard Eggs chopped fine, the Crumb of a French Roll steeped in hot Milk two or three Hours, then mix it with the hard Egg, a little Nutmeg, Pepper, Salt, and a little Sage chopped fine, a very little melted Butter, stir it together, tie one End of the Skin, and fill it with the Ingredients, tie the other End tight, and put all together into a Sauce-pan, with a Quart of good Mutton-Broth, a Bundle of Sweet Herbs, an Onion, some whole Pepper, Mace, two or three Cloves tied up loose in a Muslin Rag, a very little Piece of Lemon-peel; cover them close and let them stew till quite tender, then take a small French Roll toasted Brown on all Sides, and put it into the Sauce-pan, give it a shake, and let it stew till there is just Gravy enough to eat with them, then take out the Onion, Sweet Herbs and Spice; lay the Roll in the middle, the Giblets round, the Pudding cut into Slices and laid round, then pour the Sauce over all.

In this section