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To stew Giblets
Preparation info
- Difficulty
Easy
Appears in
Published 1747
Method
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
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Components
- To stew Giblets
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