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Stewed Giblets Plain

Stewed goose giblets simmered with stock and seasoned cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Stewed Giblets Plain

Ingredients

Directions

Prepare

  1. Cut the scalded goose giblets into 2-inch pieces.

  2. Blanch the giblets.

  3. Trim the bones from the ends of the giblets.

  4. Wash the giblets.

  5. Drain the giblets.

Stew

  1. Place the giblets in a stewpan with ½ pint of stock and cover the pan.

  2. Simmer over low heat until nearly done.

  3. Continue simmering until the liquid is reduced.

  4. Add seasoned cullis.

  5. Continue to stew until tender.

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.

Explore the science

What each ingredient does

Goose giblets
Provide the main meat, which becomes tender through long, gentle stewing that breaks down connective tissue.
Stock
Supplies the cooking liquid, which reduces to a concentrated, flavourful sauce around the giblets.

The step that matters

Simmering gently until tender. Slow, low-heat simmering lets connective tissue break down gradually. Boiling hard toughens the meat and can leave the liquid reducing unevenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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