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1 x Liver 1 x Gizzard
1 x Heart 1 x Water
1 x Flour 1 x Salt & pepper
1 servings
Wash thoroughly the liver, gizzard and heart and cover with water and cook
until tender. Drain off the water and save. Chop the giblets fine. Pour off
most of the fat in which the poultry has been cooked, leaving about 4 Tbsp
of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet
water adding enough water to make 3 cups. Pour slowly into the browned
flour, stirring constantly until mixture thickens. Add giblets and cook for
a few minutes. Season with salt and pepper and serve.
1 x Heart 1 x Water
1 x Flour 1 x Salt & pepper
1 servings
Wash thoroughly the liver, gizzard and heart and cover with water and cook
until tender. Drain off the water and save. Chop the giblets fine. Pour off
most of the fat in which the poultry has been cooked, leaving about 4 Tbsp
of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet
water adding enough water to make 3 cups. Pour slowly into the browned
flour, stirring constantly until mixture thickens. Add giblets and cook for
a few minutes. Season with salt and pepper and serve.