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Classic
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page 82
SPANISH METHOD OF DRESSING GIBLETS.
TAKE the entrails of fat full grown fowls, empty them of their contents--open
them with a sharp knife, scrape off the inner coat; wash them clean, and put
them on to boil with the liver, gizzard, and other giblets; add salt, pepper,
and chopped onion--when quite tender, set them by to cool; put some nice
dripping or butter in a pan, when it boils put the giblets, add salt, fry them a
nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour
them over the giblets, stir them for a few minutes, and serve them up.
PASTE FOR MEAT DUMPLINS.
CHOP half a pound of suet very fine--add one and a quarter pound of flour, and a
little salt--mix it up with half a pint of milk, knead it till it looks light;
take a bowl of proper size, rub the inside with butter, roll out the paste and
lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like;
season it and lay it in the bowl--fill it with rich gravy, close the paste over
the top--get a very thick cloth that will keep out the water; wet and flour it,
place it over the top of the bowl--gather it at bottom and tie it very securely;
the water must boil when you put it in--when done, dip the top in cold water for
a moment, that the cloth may not stick to the paste; untie and take it off
carefully--put a dish on the bowl and turn it over--if properly made, it will
come out without breaking; have gravy in a boat to eat with it.
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