Grandma's Secret Recipes - Giblets and Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until
quite
tender, drain, trim from bones and gristle and set aside.
Boil one cup rice in one quart water for fifteen minutes.
Drain, put in double boiler with broth from giblets and let
boil 1 hour.
Brown 1 tablespoon flour in 1 tablespoon butter and 1
teaspoon sugar, add 1 chopped onion, and boiling water until smooth and creamy,
then add some bits of chopped pickles or olives, salt, pepper, teaspoonful of
vinegar and lastly giblets, cover and let simmer for twenty minutes.
Put rice into a chop dish, serve giblets in the center.
May be garnished with tomato sauce or creamed mushrooms or
pimentos.
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