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Giblet Stuffing for Turkey

Put the giblets in a saucepan over the fire with boiling water to cover; sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper, and boil gently until tender. Save the water in which the giblets were boiled to use for gravy. Chop the giblets quite fine; put them in a fryingpan over the fire with four ounces of butter, two breakfast cupfuls of stale breadcrumbs and a good seasoning of salt, pepper and any powdered sweet herb except sage; stir all these ingredients together until they are of a light brown; add a wineglassful of sherry or Madeira wine, and the forcemeat is ready for use.