Spanish Method of Dressing Giblets

Ingredients

• Entrails of fat full grown fowls
• Liver
• Gizzard
• Other giblets
• Salt
• Pepper
• Onion
• Dripping or butter
• 6 Eggs

Instructions

1. Take the entrails of fat full grown fowls and empty them of their contents.
2. Open them with a sharp knife and scrape off the inner coat.
3. Wash them clean and put them on to boil with the liver, gizzard, and other giblets.
4. Add salt, pepper, and chopped onion.
5. When quite tender, set them by to cool.
6. Put some nice dripping or butter in a pan; when it boils, put in the giblets, add salt, and fry them a nice brown.
7. When nearly done, break six eggs in a bowl and beat them a little.
8. Pour them over the giblets, stir them for a few minutes, and serve them up.