20. Giblets à l’Ecossaise.
—The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving.
21. Giblets with Barley.
—The same as No. 19, substituting barley for rice forty minutes before serving.
22. Giblets à l’Anglaise.
—Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), adding a cupful of Espagnole sauce (No. 151), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg.