giblets

Aye, aye, it's easy to steal the goose and give the giblets in alms.

Clean the duck, putting aside the giblets, and cut off the head and legs.

Cut the giblets in small pieces and remove the soft part of the onion.

Add the giblets from the squabs and some more of chicken, if at hand.

Make a gravy from these drippings and the water in which the giblets were boiled.

“I reckon I know the giblets—if I can once get at them,” said Jess.

Giblets may be had from July to January; the fresher they are the better.

The giblets ought to be boiled tender, if they are to be used.

In preparing a goose for cooking, save the giblets for the gravy.

Now take the carcass and giblets and boil them to make stock of.