{"id":4678,"slug":"giblet-sauce","title":"Giblet sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["giblets of chickens, turkeys, or other fowl","salt water","two chopped onions","two ounces of butter","one tablespoonful of flour","gravy from a roast","a little of the water the giblets were boiled in","salt and pepper","chopped parsley","a little sherry wine (optional)"],"ingredients_norm":["giblets of chickens turkeys or other fowl","salt water","onion","butter","flour","gravy from roast","little of the water the giblets were boiled","salt and pepper","parsley","little sherry wine"],"steps":["Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop.","Put in casserole two chopped onions, and two ounces of butter, and simmer for ten minutes, or until soft and yellow.","Then add one tablespoonful of flour, and simmer again until brown.","Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley.","A little sherry wine may be added before serving, if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w27:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2b0d8ff90ec6e38ab6cb1715275ff7cba4a3c1b7b0317a6af06cd0c9e56bdcaf","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/giblet-sauce"}