These should be carefully preserved as they come in very handy for making sauce or gravy, or they can be used to make dishes by themselves. The old-fashioned system of tucking the gizzard and the liver into the wings when trussing for roasting has long since been condemned by common sense, they being spoiled by drying and hardening in the cooking.

The gizzard, liver and heart should be placed in a pan of water as soon as it is removed from the interior of the bird. The liver should be well squeezed in the water in order to disgorge it of its blood, and the heart should be cut open and also disgorged. The gizzard or crop should be cut open and all the stones or other contents be washed out; the thick white lining can be peeled off. The feet must be scalded and skinned, and any odd pieces of the neck may also be skinned and otherwise cleaned for making gravy.

Turkey Giblets On Skewers

Remove the gall from the livers of two or three turkeys, and cut them into moderate-sized squares, split the hearts in two, open and empty the gizzards and wash them well in warm water. Run a thread through the gizzards, put them into a saucepan with a quantity of stock, and boil them for three-quarters of an hour. Drain, divide and trim off the hard skin, and cut them into the same sized pieces as the livers. Season the giblets with chopped parsley, pepper and salt, and baste them with a small quantity of oil, and mix with them the same quantity of thin squares of bacon as there are gizzard and liver squares. File the meat on skewers in alternate order, roll them in finely grated breadcrumb, place them side by side on a gridiron and broil them over a clear fire, turning them when done on one side. When nicely browned put the skewers of giblets on a folded napkin laid on a hot dish, and serve.

Stewed Turkey Giblets With Turnips

Clean and blanch a pair of turkey giblets. Divide the neck and gizzard each into four pieces, and cut the pinions and legs in two. Cut one-half pound of streaky bacon into slices one inch thick, then divide them into pieces one and one-half inches long; place them in a stewpan with a piece of butter and fry till they are lightly browned. Take the bacon out, put in the giblets and fry them. Put the bacon back into the stewpan with the giblets, add one pound of turnips cut to the shape of corks, ten or twelve button onions and one ounce of butter. Fry the above ingredients until browned, then put in fifteen peeled potatoes, a bunch of sweet herbs and one quart of water; season with salt and pepper and let the whole simmer gently by the side of the fire for an hour and a half. Ten minutes before dishing the stew, put in the turkey livers. When cooked, take the bunch of sweet herbs out of the stew and skim off the fat. Turn the giblets onto a hot dish, arranging them with the heart, livers, gizzards and legs in the center of the dish, place the pieces of neck round them, put the pinions on top, pour over the remainder of the stew, and serve at once.