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Turkey Giblets, Fricasseed

Take one set of turkey giblets; these comprehend the wings, the feet, the gizzard, the liver, the head, and the neck. Clean them all carefully, skin and trim the feet, skin the gizzard and divide it into quarters, cut the neck into four pieces, and the wings and legs each into two pieces; skin, split, and clean the head, and slice the liver. Dissolve two ounces of butter in a stewpan, and put in the giblets, with the exception of the liver, together with a small bunch of parsley, a sprig of thyme, another of basil, an onion stuck with two cloves, and a little pepper and salt. Fry these ingredients gently till they are lightly browned. Pour over them a pint of stock, and let them simmer gently until done enough. Lift them out, skim and strain the gravy, and thicken it with a tea-spoonful of brown thickening. Put in the giblets once more with the liver, and simmer all gently for ten minutes. Arrange the giblets neatly in the centre of a dish, pour the gravy over them, and serve very hot. Any kind of vegetables may accompany this dish. Time, one hour and a half to simmer the giblets. Sufficient for three or four persons.