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To Boyle goose Giblets

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle Goose giblets, or Swannes giblets. PJcke and parboyle them cleane, and put to them some strong broth, with Onyons, Currins, and Parsley, and let all boyle together with large Mace, and Pepper: boyle them well with a Fagot of sweet Hearbes, and then put in Uergis and Butter.


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