|Cooked giblets||1 Cup (16 tbs)|
|Onion||1 , cooked|
|Boiling stock||1⁄4 Pint|
|Mixed fresh herbs/1/2 teaspoon dried herbs||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Grated lemon rind||1 Teaspoon (Leveled)|
The giblets are stewed for 1 hr or until tender, with the onion.
The liquid in which they are cooked makes the gravy for the roast bird.
Remove all bones from the neck and the lining of the gizzard and chop or mince the flesh of the giblets.
Soak the Crumbs in sufficient boiling stock to moisten them.
Melt the fat.
Beat the egg.
Mix all the ingredients together and season the mixture to taste.