GIBLET STUFFING FOR TURKEY

Put the giblets in a saucepan over the
fire with boiling water to cover, sprinkle over a teaspoonful of salt
and a quarter of a teaspoonful of pepper and boil gently until tender.
Save the water in which the giblets were boiled to use for gravy. Chop
the giblets quite fine, put them in a frying pan over the fire with four
ounces of butter, two breakfast cups of stale breadcrumbs and a good
seasoning of salt, pepper and any powdered sweet herbs except sage. Stir
all these ingredients together until they are of a light brown, add a
wine glass of sherry or Madeira wine, and the force meat is ready for
use.

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