All gibleta should be collected and boiled down in a rich strong' meat stork that has been flavoured with vegetables and cleaned free of grease. The gravy for game usually served as a thin clear own liquid. To make this, simmer the stock and giblets together for an hour or two, skimming them at intervals, then straining through a cloth or hair sieve and boiling them up again with the addition of seasoning, lemon juice, and a small glass of port wine, The giblet arock must on no account oil fast or it will be cloudy. Sowe
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