To stew Giblets: Another Way

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Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the Giblets clean picked and washed, the Feet skinned, and Bill cut off, the Head cut in two, the Pinion Bones broke into two, the Liver cut in two, the Gizzard cut into four, the Pipe pull’d out of the Neck, and the Neck cut in two; put them into a Pipkin with Half a Pint of Water, some whole Pepper, Black and White, a Blade of Mace, a little Sprig of Thyme, a small Onion, a little Crust of Bread, cover them close, and set them on a very slow Fire. Wood Embers is best. Let them stew till they are quire tender, then rake out the Herbs and Onion, and pour them into a little Dish. Season them with Salt.