Wash thoroughly the heart, liver and gizzard. Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining. Cut the heart open, and remove carefully the gall bladder from the liver. Wash carefully again, and soak ten minutes in salted water. Cook slowly until tender, in one cup of water. More water may be needed. Cut fine, and add to the gravy. Save the stock.
The Gravy
1 C-stock
2 T-flour
1 T-cold water
¼ t-salt
For each cup of liquor, which is left in the roasting pan, add one tablespoon of flour. Mix the flour with two tablespoons of cold water, add the liquid slowly, and cook two minutes. Add one-fourth of a teaspoon of salt, and the giblets. Serve hot.
Creamed Onions (Six portions)
2 C-cooked onions
1 C-white sauce
Cook the onions in one quart of water in an uncovered utensil until tender. (About fifteen minutes.) Drain and add one cup of white sauce. Serve hot.
Plum Pudding (Six portions)
2 C-soft bread crumbs
¼ t-soda
¼ t-cloves
1 t-cinnamon
¼ t-salt
½ C-suet
½ C-molasses
4 T-"C" sugar
1 egg
¾ C-milk
½ C-currants
½ C-raisins
1 t-vanilla
Chop the suet, and sprinkle with one tablespoon of flour to prevent sticking. Add the raisins, currants, "C" sugar, salt, cinnamon, cloves and bread crumbs. Add the egg and milk beaten together, add the vanilla, mix the soda in the molasses and add to the first mixture. Fill a well-buttered pudding mould one-half full. Steam two hours. Serve with hard sauce.