Giblets And Rice Recipe

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.





For a man seldom thinks with more earnestness of

anything than he does of his dinner.

Sam'l Johnson.

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