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Stewed Chicken Giblets

Wash the giblets from four or five chickens, dry on a cloth, and sprinkle over with flour; fry them in a fryingpan with a little butter. Cut the gizzards in slices, put them in the saucepan with the giblets, add six onions cut up small and slightly browned, and a small bunch of sweet herbs; then pour over sufficient stock to cover, and season with salt and pepper. Place the pan over a moderate fire where it will simmer for about an hour. When the giblets are perfectly done, drain them out, pass the gravy through a strainer and remove all the fat. Rub the onions through a fine sieve and mix with them one tablespoonful of flour, then stir them into the gravy, boil up again, add the giblets, and let it remain until perfectly hot, then serve. Grilled Chickens, Hunter's Style Select small chickens for this. Split them down the backs and beat them with a cutlet bat until flat. Should the birds be large they must be cut into joints. Soak them for an hour in olive oil seasoned with salt and pepper, slices of onion, parsley and lemon juice; sprinkle lightly with breadcrumbs and cook them on a gridiron. If cut up into joints dish them up in the form of a pyramid. Add to some Madeira sauce a sliced onion, fried, and some chopped ham; warm it up, pour over the chickens, and serve.