Stewed Duck's Giblets

Duck giblets simmered with savory herbs, white wine and butter.

Wash the giblets, cut up the gizzards; disjoint the head, neck and pinions, and put them over the fire in a stewpan; add a small onion, a couple of cloves, one dozen peppercorns, a small bunch of savory herbs, a teaspoonful of catsup, two ounces of butter and half a pint of broth. Let them stew gently until the giblets are tender, then lay them on a hot dish. Strain the gravy, put it back into the stewpan, thicken with a little butter rolled in corn meal, and stir in one wineglassful of white wine. Pour the gravy over the giblets, and serve hot.