What's on the Menu?!: Giblet Rice Pudding

 

 Smiley's Cookbook (1895)

Giblet Rice Pudding

The Cottage Kitchen (1883)
Marion Harland

Giblets of 2 chickens

1 cupful cold water

1 tbs salt pork

A little onion

1 egg beaten

Boiled rice

The giblets of two chickens or one turkey are set on to cook in a cupful of cold water, a tablespoonful of chopped salt pork and a very little onion being added. When the giblets are tender, take them out and chop them small. Strain the gravy, rubbing the pork through the colander into it, thicken with a teaspoonful of flour, turn out upon the beaten egg, and stir in the giblets, then the boiled rice. Cook as directed. When you have poultry, forecast this for the next day's dinner, and keep back the giblets. They go further, and are more popular in this form than when roasted or boiled as mere adjuncts to fowls.

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