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Giblet Sauce

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 2 ingredients
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Giblet Sauce

Ingredients

Directions

  1. Take heart, livers and gizzard; (chicken) boil, chop fine; make a drawn butter gravy; add the giblets; season with salt and pepper.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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