Giblet And Potato Pie

Gizzards, hearts, livers, necks and second joints of the wings of chickens stewed tender with pieces of salt pork, then put in a baking pan with slices of hard boiled eggs, chopped parsley and a glass of sherry wine, (having plenty of sauce) the pie then covered three-quarters of an inch thick with mashed potatoes, edges crimped, washed over with beaten egg and baked.

Giblet Pie

Pie pans lined on the sides with thin short paste, filled with the stewed giblets of the preceding recipe, covered with short paste, egg washed and baked.

Giblet Pot Pie

The preceding stewed gib. lets either kept hot in the sautoir and dumplings dropped over it, lid put on and simmered till dumplings are done; or the stew turned into a baking pan, the dumplings dropped close together all over it, then put in oven till dumplings are done.

Stewed Chicken Giblets With Rice

Hearts, gizzards, livers, necks and second joints of the wings of chickens, also small pieces of raw salt pork and minced onions, all fried lightly with butter, then sprinkled with flour, shook together, moistened with stock, simmered till tender, seasoned with salt, pepper and a bunch of sweet herbs (which are to be removed when done); served in the center of a border of dry boiled rice, or barley, or oatmeal.

Ragout Of Chicken Giblets With Potato Croquettes

Livers, hearts, gizzards, pieces of salt pork and button mushrooms sauteed, then mixed with Madeira sauce, placed in center of dish garnished with small potato croquettes.

Giblet Sauce

Gizzards, hearts and necks boiled till tender with an onion, livers blanched, then sauteed with butter, taken up, sauce made in the pan they were sauteed in with the stock from the giblets; livers, hearts and meat from the gizzards then cut fine and mixed into the sauce, seasoned with salt, pepper and nutmeg, finished with sherry wine and chopped parsley.