To bake Goose Giblets, or of any Fowl, several ways for the Garnish

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take Giblets being finely scalded and cleansed, season them lightly with pepper, salt, and nutmeg, and put them into a Pye, being well joynted, and put to them an onion or two cut in halves, and put some butter to them, and close them up, and bake them well, and soak them some three hours.