No. 2816 — Supplement to Section VIII: Goose Giblet Sauce with Goose Blood
English historical translation of Molokhovets recipe No. 2816 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the goose giblets—feet, wings, liver and other parts—as explained for poultry giblets in recipe No. 2809. Cover with water, bring to a boil, skim and add parsley root, leek, 3 onions, 8–10 allspice berries and 2–3 bay leaves. Cook until tender.
The original describes combining about 1 glass of very fresh goose blood with 1–2 tablespoons of vinegar and straining it. It then directs thickening with ½ tablespoon of butter and the same amount of flour, diluting with 3 glasses of giblet broth, adding 2–3 lumps of sugar, 2 crushed cloves and 5–6 allspice berries.
The sauce is heated with constant stirring; the cooked giblets are added and warmed before transferring to a deep dish, scattering with herbs and serving.