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Giblets, to Stew

Prepare one set of goose giblets in the same way as for a pie. Cut them into small, convenient-sized pieces, and put them into a saucepan, with a sprig of marjoram, the same of thyme, two sprigs of parsley, a Spanish onion stuck with three cloves, a tea-spoonful of pepper, a tea-spoonful and a half of salt, a blade of mace, and a grain of cayenne. Rub the saucepan once with garlic, and add one pint and a half of stock. Simmer gently until all are tender, and as the pieces of meat become so, remove them until the rest are sufficiently cooked. The liver and pinions will be done enough first, and the gizzard last. When all the pieces of meat are taken out, thicken the gravy with a little flour and butter, heat the giblets, and serve as hot as possible. A few mushrooms, or a table-spoonful of ketchup, and a dessert-spoonful of lemon-juice, is an improvement. Time, from one hour and a half to two hours, according to the age of the goose. Probable cost, giblets, from 6d. to 1s. per set. Sufficient for four or five persons.