Goose Giblets Stewed with Apples

Goose giblets simmered with apples, lemon and currants in a carmel syrup.

After cleaning the giblets thoroughly, cut them up and put them in a stewpan with an onion stuck with three cloves, a small bunch of parsley and a little water; dust in salt and pepper and stew them gently; peel some apples, cut them in quarters and core; put them in a stewpan with a small quantity of water, a slice of lemon peel, brown sugar to taste, and cook them gently until soft, but without breaking; put one ounce of butter in a saucepan with a tablespoonful of flour, and stir it over the fire until brown; then mix in a small quantity of the cooking liquor of the giblets; strain the syrup off the apples, mix it in with the sauce and stir over the fire until thick and smooth. Take a tablespoonful of currants, wash them thoroughly and put them in boiling water until plump. Remove the onion and parsley from the giblets, pour the sauce in with them and color darkly with caramel. After draining them, mix the currants, and the quarters of apples in with the giblets and make all hot together.