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Brown Stew With Giblet, Liver, etc., of Poultry

Geflügel Ragoüt

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Preparation info
    • Difficulty

      Medium

Appears in

By Countess Morphy

Published 1935

  • About

Ingredients

  • The neck, giblets, heart and liver of poultry and left-over poultry
  • 3 or 4 onions, stock
  • salt and pepper

Method

Slice the onions and brown in goose fat. When well browned, add the giblets, etc., and when these are also browned, sprinkle with a little flour and mix thoroughly. Cover with warm stock, season with salt and pepper and simmer for 1 hour. Add any left-over cooked poultry 15 minutes b

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