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. Clean the entrails by emptying them of their contents. Open them with a sharp knife and scrape off the inner coat. Wash them thoroughly.
2. Place the prepared entrails, liver, gizzard, and other giblets in a pot of boiling water. Add salt, pepper, and chopped onion. Cook until the giblets are quite tender, then set aside to cool.
3. Heat some nice dripping or butter in a pan until it boils. Add the cooled giblets and salt to taste. Fry them until they are a nice brown color.
4. When nearly done, break six eggs into a bowl and beat them lightly. Pour the beaten eggs over the giblets, stir for a few minutes, and serve.