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Stewed Giblets Plain

A simple stew of 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 giblets into 2-inch pieces.

  2. Blanch the giblets and trim the bones from the ends.

  3. Wash the giblets and drain them dry.

Stew

  1. Place the giblets in a stewpan with the stock.

  2. Cover the pan and simmer over low heat until nearly done and the liquid is reduced.

  3. Add the seasoned cullis and 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 meat that becomes tender through slow, moist cooking.
Stock
Supplies the cooking liquid that gently moistens the giblets and carries flavor.
Seasoned cullis
Adds thickness and concentrated flavor to the stewing liquid.

The step that matters

Simmer gently over low heat. Collagen in the giblets breaks down slowly at a gentle simmer, making them tender. A hard boil tightens the meat and dries it out, and it can also reduce the liquid too quickly before the meat is done.

“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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