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Spanish Method of Dressing Giblets


Take the entrails of fat full grown fowls, empty them of their contents; open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion; when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.


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The Virginia Housewife (1860).

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