Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chauden




Source of Recipe


the web


Recipe Introduction


England, 14th century
Giblet Sauce for Fowl


List of Ingredients




1 fifteen- to twenty-pound swan, goose or turkey, or several ducks or chickens
Giblets, including gizzard, heart and liver from the bird or birds
1 C water
1 C drippings from roasted fowl
2 C white bread crumbs
2 tsp powdered ginger
1/4 tsp galingale
Salt to taste
1/4 C wine vinegar


Recipe



1. Preheat oven to 450°.
2. Prepare bird for roasting, place on a rack in a pan, and put it in the oven. Reduce heat to 350°, and roast for twenty minutes per pound, or until the bird is cooked through.

3. In a saucepan, over medium heat, combine giblets and water. Bring to a boil, reduce heat, and simmer for about thirty minutes, or until gizzards are tender. Remove from heat, remove giblets from pan and allow to cool. Reserve the broth.

4. Mince the gizzard and heart small. In a bowl, mash the liver to paste with a fork.

5. With a ladle or basting nozzle draw off at least one cup of drippings from the roasting bird. Add this to the broth in the saucepan. Stir in giblets, bread crumbs, and spices. Return to heat, and simmer for about ten minutes.

6. Remove from heat, and stir in wine vinegar. If sauce is too thick, add more drippings or vinegar. Serve with the roasted bird.

Yields two cups of sauce. Serves six to eight.