No. 1069 — Goose Giblets with Prune Sauce
English historical translation of Molokhovets recipe No. 1069 from the 1901 Russian cookbook, retaining original methods and measures.
Wash the goose giblets, cover with cold water, bring to the boil several times and skim. Remove and scald with hot water.
Strain the broth, add root vegetables, a bouquet of herbs and the giblets, and cook gently until tender.
Boil prunes separately; their cooking liquid may be mixed with the giblet broth.
If desired, add a glass of goose blood and ½–1 spoonful of vinegar, together with a spoonful of flour mixed with ½ spoonful of butter, two crushed cloves and three or four lumps of sugar.
Mix well, bring thoroughly to the boil, strain and pour over the giblets and prunes arranged on a platter.
The source's accompanying quantities are: goose giblets, one carrot, one parsley root, one leek, one onion, eight to ten allspice berries, two or three bay leaves, vinegar, optional one glass of goose blood, one spoonful of flour, two cloves, three or four lumps of sugar, and 1¼ glasses (½ Russian pound) of prunes.