10 To make goose giblets
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This entry is a re-creation of a recipe from , entitled "10 To make goose giblets". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

10 To make goose giblets. Take goose blood, take the feet, wings, stomach and neck and boil them in half water and half wine. Grate rye bread, fry it in fat, add to it also the blood from a goose and wine and some of broth in which the goose was cooked, sugar, ginger, pepper, cinnamon, cloves and let the peppersauce cook for a long while, as much as three hours. Then brown a few onions in fat and add the fat to the peppersauce, and when you would serve it sprinkle ginger thereon.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:10>. Accessed on May 18, 2024, 2:38 pm.