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Updated: May 21, 2025
The rooms had to be swept, the bread to be baked, the clothes to be washed, the pigs and chickens to be fed. Moreover, to-day was the first day of the Michaelmas fair, and things must be bought in to last till Christmas. The active work was finished by about seven o'clock. Dinner was now got ready. It consisted of two bowls of broth, then boiled dumplings, and lastly some stewed giblets.
As we were eating the giblets and entrails and drinking the broth, we freely admitted that never before had we sat down to such a banquet. "And," remarked Hubbard, "just think how original is our menu. I'll bet there isn't a menu in New York that contains boiled goose entrails." On the 25th the fierce northwest gale still blew, and the air was again filled with snow. But still we pushed onward.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.
Take two pair of giblets well scalded and cleaned, put them into your broth, and let them simmer till they are stewed tender; then take out your giblets, and run the soup through a fine sieve to catch the small bones; then take an ounce of butter and put it into a stew-pan, mixing a proper quantity of flour, which make of a fine light brown.
When done, take it up. Having stewed the necks, gizzards, livers and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts and gizzards chopped small. Or, put the giblets in the pan with the chicken and let them roast.
Most recipes that one reads are so monotonously meagre: "Boil him," "Put her on the spit and roast her for supper," "Cook 'em in a pie with plenty of gravy;" but my aunt into the domestic economy of Ogredom introduced variety and daintiness. "I think, my dear," my aunt would direct, "we'll have him stuffed with chestnuts and served on toast. And don't forget the giblets.
Then take them from the Fire, and put the Marmalade into Glasses to keep, and cover every Glass with white Paper, preserving them in a dry Place. To dress the Giblets of a Tortoise, or Sea-Turtle. From a Barbadoes Lady.
Some giblets carefully saved from the ducks, geese, or chickens of yesterday's dinner should be stewed in good beef stock, and then set away to cool. Put them in a stewpan with dried split pease, and boil them until they are reduced to pulp; serve this mixture hot on toast, and, if properly flavored with salt and pepper, you have a good luncheon dish.
Send apple-sauce to table with the goose; also mashed potatoes. A goose may be stuffed entirely with potatoes, boiled and mashed with milk, butter, pepper and salt. You may make a gravy of the giblets, that is the neck, pinions, liver, heart and gizzard, stewed in a little water, thickened with butter rolled in flour, and seasoned with pepper and salt. Add a glass of red wine.
They are made of pieces of mutton rolled into a shape like a bird, and cooked, several at a time, on a wooden spit. Baked pie of cocks' combs and giblets. Roasted pig, a twelve-pounder. Roast squashes, stuffed with minced veal. Apples, oranges, figs, and finocchio.
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