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Updated: May 21, 2025
He sent away to a remote village a cook, on whose training Ivan Matveitch had spent vast sums: he sent him away because he had not known how to prepare pickled giblets.
Young pigeons have light red flesh upon the breast, and full, fresh colored legs; when the legs are thin, and the breast is very dark, the birds are old. Squabs are tender and delicious. The giblets of poultry consist of the head, neck, wings, feet, gizzard, heart, and liver; and make good soup, fricassees, pies, and various entrées, or side dishes.
I tried to turn aside and avoid the charge, but a branch caught me across the face, and knocked my puggree off. In a trice the savage little brute was on me. Leaping up fairly from the ground, he got the heel of my riding boot in his mouth, and tore off the sole from the boot as if it had been so much paper. Jamie and Giblets were sitting outside watching the scene, laughing at my discomfiture.
It will require, according to its size, from two to three hours roasting. Make the gravy of the giblets cut in pieces, seasoned, and stewed for two hours in a very little water; thicken it with a spoonful of browned flour, and stir into it the gravy from the dripping-pan, having first skimmed off the fat. A turkey should be accompanied by ham or tongue. Serve up with it mushroom-sauce.
'How can young gentlemen do that for theirselves? It was clear to us we must have a fire for the goose. Certain observations current among us about the necessity to remove the goose's inside, and not to lose the giblets, which even the boy who named them confessed his inability to recognize, inclined the majority to accept the woman's proposal. Saddlebank said it was on our heads, then.
Roll it out thick, and line with it the bottom and sides of a deep dish. Fill it with the pieces of goose, and the slices of tongue. Skim the gravy you have drawn from the giblets, thicken it with a little browned flour, and pour it into the pie dish. Then put on the lid or upper crust. Notch and ornament it handsomely with leaves and flowers of paste.
Add the liquor of the stew; and when the pie is baked, pour into it a large teacupful of cream. Sliced apples added to the pie are a great improvement. Duck giblets will do; but goose giblets are much to be preferred.
'And why the puck don't you let her out, you stupe, you? 'Run down, Giblets, you never do nout without driving, and let Cousin Maud out.
Reserve the giblets for gravy. Take a smoked tongue that has been all night in soak, parboil it, peel it, and cut it into thick slices, omitting the root, which you must divide into small pieces, and put into a sauce-pan with the giblets and sufficient water to stew them slowly. Make a nice paste, allowing a pound and a half of butter to three pounds of flour.
GIBLETS. Let the giblets be picked clean and washed, the feet skinned, the bill cut off, the head split in two, the pinion bones broken, the liver and gizzard cut in four, and the neck in two pieces. Put them into a pint of water, with pepper and salt, an onion, and sweet herbs. Cover the saucepan close, and stew them on a slow fire till they are quite tender.
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