Stewed Giblets
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 or more sets giblets
- veal or chicken
- gravy
- salt and pepper
- browning
- mushroom powder
- lemon juice
- 1 glass white wine
- forcemeat balls
- hard boiled eggs
Instructions
- Scald one or more sets of giblets. Place them on the fire with a little veal or chicken (or both) in a good gravy. Season to taste and thicken the gravy. Color it with browning and flavor with mushroom powder and lemon juice. Add one glass of white wine.
- A few minutes before serving, add forcemeat balls. Garnish with thin slices of hard boiled eggs.