Time: 2-1/4 hours.

  1. Giblets of poultry
  2. 3/4 lb. of the crumb of a stale loaf
  3. 1 onion
  4. 12 whole peppers
  5. 1 blade of mace
  6. salt to taste
  7. 2 tablespoonfuls of cream or melted butter
  8. 1 pint of water
  • Put the giblets, with the head, neck, legs, &c., into a stewpan
  • Add the onion, pepper, mace, salt, and rather more than 1 pint of water
  • Let this simmer for an hour
  • Then strain the liquor over the bread, which should be previously grated or broken into small pieces
  • Cover up the saucepan, and leave it for an hour by the side of the fire
  • Then beat the sauce up with a fork until no lumps remain, and the whole is nice and smooth
  • Let it boil for 3 or 4 minutes
  • Keep stirring it until it is rather thick; when add 3 tablespoonfuls of good melted butter or cream
  • Serve very hot

  • Source: The Book of Household Management by Isabella Beeton (1859)

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