Giblets à la Bagration from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the giblets from turkey, chicken, or goose, cut the livers in four or five pieces, clean the gizzards and cut in six or eight pieces, cut the neck in lengths of about one and a half inches, sk...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- parsley
- bayleaf
- herbs
- thyme
- arrowroot
- sherry
- basil
- marjoram
- onions
- celery
- stock
- vegetables
- mace
- cloves
- leeks
- peppercorns
- leaves of parsley
- maccaroni
- warm water
- goose
- gizzards
- salt
- cold water
- turkey
- chicken
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