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GIBLETS, WITH APPLES (a German recipe)

Prepare the giblets as before. Take eight large apples, peel, core, and quarter them, and let them boil until they are tender, but unbroken, with two table-spoonfuls of sugar, four table-spoonfuls of water, and the thinly-peeled rind of a lemon. Put a piece of butter, about the size of an egg, into a saucepan, mix with it, very smoothly, a table-spoonful of flour, and stir it over the fire until slightly browned. Add three table-spoonfuls of the apple-juice, and three table-spoonfuls of the liquid in which the giblets were stewed. Let this boil, then add it to the rest of the giblet gravy. Wash two table-spoonfuls of dried currants, and strew them over the giblets. Heat all together, colour rather darkly with a few drops of browning (see BROWNING), and arrange on a hot dish, with the giblets in the centre, the pieces of apple round, and the gravy, with the currants, poured over all. Time, about two hours. Probable cost, giblets, 6d. to 1s. per set; apples, 8d. per dozen. Sufficient for four or five persons.