Giblet Paste
Origin: Chicago, Illinois
Source: Sara Bosse and Onoto Watanna (Winnifred Eaton), 1914
Ingredients
- giblets
- 1 onion
- lemon
- eggs
- crackers
Instructions
- Boil the giblets until they are in shreds.
- Crush the giblets through a sieve.
- Add the juice of an onion and lemon juice to the sieved giblets.
- Whip the mixture lightly with the hard-boiled yolk of eggs.
- Serve on crackers with crumbled yolks of eggs sprinkled on top.