The gizzard, heart, and liver are known as the giblets. To clean, cut the gall-bag (small green appendage) from the liver to which it is attached; do not break this. Press the blood from the valves of the heart, remove the fat from the gizzard, cut through the thick part just to the inner lining and peel this from the inside, or second stomach; cut away the white gristle, retaining the thick fleshy portion. Wash all thoroughly and use with the neck and tips of the wings in soup, in giblet sauce, in stuffing, or forcemeat. The liver is considered a delicacy; the liver of game birds, roasted or broiled, is mashed, highly seasoned and spread upon the toast upon which the bird is served.