Giblet Sauce
Ingredients
Directions
Stew the neck, wings, and giblets of the fowl until tender.
Make a good gravy from the pan.
Add the minced giblets and a spoonful of dressing to the gravy.
Beat in seasoning and serve.
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.
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