Skewer the livers and gizzards to the sides, under the wings.
Reserve the livers, gizzards, and hearts to put in the gravy.
Cut off the bills and split the heads; and cut the necks and gizzards into mouthfuls.
These gizzards are nature's gristmills, and they grind exceedingly fine.
After very nicely cleaning goose or duck giblets, and removing the thick membrane from the ...