Stewed Goose Giblets
- Goose
- 2 quarts of water
- Mutton broth
- Sweet herbs
- 1 anchovy
- Few whole peppers
- 3 OR 4 cloves
- 1 spoonful of ketchup
- 1 teaspoon onion
- Flour
- Butter
Cut the pinions of the goose in two parts, and the neck in four pieces; slice the gizzard, clean it well, and then stew them in two quarts of water, or mutton broth, with a quantity of sweet herbs, one anchovy, a few whole peppers, three or four cloves, a spoonful of ketchup and an onion. When the giblets are tender, put in spoonful of good cream, thicken it with flour and butter, and serve them in a deep dish.
Submitted by Aug 25, 2009
15 min
30 min
45 min