Spanish Method of Dressing Giblets
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 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.