Stew a set of goose giblets, (see No. 2,) or duck giblets, after scalding them in a little No. 3 Stock with about a teaspoonful of mixed sweet herbs. (See Herbs.) This will take a couple of hours, very likely, before they are tender. Take them out, strain off the stock, remove the grease, make a meat pie, (see Pie, Meat) with the giblets and some beef-steak, using the stock in which the giblets were stewed for gravy. A piece of onion, the size of the top of the thumb, can be chopped up and put in the gravy. Add also a teaspoonful of chopped parsley, and plenty of black pepper and a little salt.

Giblet Soup

Scald the giblets, cut them up into small pieces, stew them in some No. 3 Stock. (See No. 10.) One set will make a quart. Add a dessertspoonful of savoury herbs. Stew till the giblets are quite tender, then take out the pieces of giblets and strain the soup to get rid of the savoury herbs. Thicken the soup with brown thickening (see No. 12) till it is as thick as cream. The No. 3 Stock must have its full allowance of extract of meat. Get rid of the fat. Flavour with pepper and salt, and a tablespoonful of sherry; warm the giblets up in the soup. A little lemon-juice may be added.

Stewed Giblets

Stewed giblets are really giblets served up in a very little giblet soup, the gravy of course being better because less in quantity.