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Turkey Giblets

These should be carefully preserved as they come in very handy for making sauce or gravy, or they can be used to make dishes by themselves. The old-fashioned system of tucking the gizzard and the liver into the wings when trussing for roasting has long since been condemned by common sense, they being spoiled by drying and hardening in the cooking. The gizzard, liver and heart should be placed in a pan of water as soon as it is removed from the interior of the bird. The liver should be well squeezed in the water in order to disgorge it of its blood, and the heart should be cut open and also disgorged. The gizzard or crop should be cut open and all the stones or other contents be washed out; the thick white lining can be peeled off. The feet must be scalded and skinned, and any odd pieces of the neck may also be skinned and otherwise cleaned for making gravy. Turkey Giblets on Skewers Remove the gall from the livers of two or three turkeys, and cut them into moderate-sized squares, split the hearts in two, open and empty the gizzards and wash them well in warm water. Run a thread through the gizzards, put them into a saucepan with a quantity of stock, and boil them for three-quarters of an hour. Drain, divide and trim off the hard skin, and cut them into the same sized pieces as the livers. Season the giblets with chopped parsley, pepper and salt, and baste them with a small quantity of oil, and mix with them the same quantity of thin squares of bacon as there are gizzard and liver squares. File the meat on skewers in alternate order, roll them in finely grated breadcrumb, place them side by side on a gridiron and broil them over a clear fire, turning them when done on one side. When nicely browned put the skewers of giblets on a folded napkin laid on a hot dish, and serve.