Preparing the Giblets
Ingredients
- turkey heart
- turkey liver
- turkey gizzard
Directions
- Wash thoroughly the heart, liver and gizzard.
- Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining.
- Cut the heart open, and remove carefully the gall bladder from the liver.
- Wash carefully again, and soak ten minutes in salted water.
- Cook slowly until tender, in one cup of water.
- More water may be needed.
- Cut fine, and add to the gravy.
- Save the stock.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Meat
Ingredients: turkey heart, turkey liver, turkey gizzard
New:
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, knife, rolling pin, stove