"Giblets" Quotes from Famous Books
 ... neck, and also the feet and wings, which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet; split and scrape the inside of the gizzard, and carefully cut out the gall from the liver. These giblets well stewed, as shown in No. 62, will serve to make a pie for another day's dinner. Next stuff the goose in manner following, viz.:—First put six potatoes to bake in the oven, or even in a Dutch oven; and, while they are being baked, chop six onions with four apples and twelve sage leaves, and ...
— A Plain Cookery Book for the Working Classes • Charles Elme Francatelli
... the goose. In England, if you buy a goose your cook roasts it and sends it up, and that is all you ever know of it. In Germany a goose is a carnival, rather as a newly killed pig is in an English farmhouse. You begin with a stew of the giblets, you perhaps continue with the bird itself roasted and stuffed with chestnuts, you may have a dozen different dishes made of its remains, while the fat that has basted it you hoard and use sparingly ...
— Home Life in Germany • Mrs. Alfred Sidgwick
... principles, they would disdain to be led about like apes by such mimic marmosets. It is a most unworthy thing for men that have bones in them to spend their lives in making fiddle-cases for futilous women's fancies; which are the very pettitoes of infirmity, the giblets of perquisquilian toys.... It is no little labor to be continually putting up English women into outlandish casks; who if they be not shifted anew once in a few months grow too sour for their husbands.... He that makes coats for the moon had need take measure every noon, ...
— Woman's Life in Colonial Days • Carl Holliday
... draw the chicken and then cut as for fricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... of butter, and added part to the stuffing and part to the sauce which is made from the drippings (made into a good brown gravy by the addition of a capful of cold water thickened with a little flour, with the giblets boiled and chopped fine in it). A turkey of ten pounds will require two and a half hours' roasting and frequent basting. Currant jelly, cranberry jelly, or cranberry sauce should always be on the ...
— Scientific American Supplement, No. 315, January 14, 1882 • Various
... turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish ...
— 365 Foreign Dishes • Unknown
... habits of frugality wanted his competitor's humour to make them pass current. Transit, who had been amusing himself with sketching the characters, had become acquainted with a sporting Reverend, whose taste for giblets had proved rather expensive; and who was most desirous of appearing in print: a favor merry Stephen Godson, the lawyer, requested might also be extended to him." "Ay," said John Portman, "and if you want a character for your foreground ...
— The English Spy • Bernard Blackmantle |
