Creamed Giblets On Toast
From Bee Brand Manual of Cookery (1922).
Source and licence
From Bee Brand Manual of Cookery (1922), printed page 41, digitised by the Internet Archive: https://archive.org/details/BeeBrandManual
Read the original http://creativecommons.org/licenses/by-nc-nd/4.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup giblets
- 1 pint prepared sauce
- 6 slices prepared toast
Method
- 1 cup giblets, 1 tablespoon finely chopped 1 pint prepared sauce.
- parsley.
- 6 slices prepared toast.
- Simmer giblets over slow fire until tender (the livers cook very quickly, but gizzards take more time), » at in pieces of uniform size, and add the white or brown sauce made after recipe given.
- Serve on hot toast, and garnish with quarters of hard boiled eggs cut lengthwise.
- For the unexpected guest “Bee Brand" Gelatine is a delicious and appetizing dessert.