If cookbooks really drain your giblets, Daniel Duane knows how you feel.
Skim the gravy you have drawn from the giblets, thicken it with a little browned flour, and pour it into the pie dish.
Clean the duck, putting aside the giblets, and cut off the head and legs.
Now take the carcass and giblets and boil them to make stock of.
Add the giblets from the squabs and some more of chicken, if at hand.
Add some bits of fresh butter rolled in flour, and then (having removed the giblets) pour on the gravy.
Aye, aye, it's easy to steal the goose and give the giblets in alms.
After removing the giblets and preparing them as explained, wash them well, so that they may be used with the rest of the chicken.
Make a gravy from these drippings and the water in which the giblets were boiled.
Jamie and giblets were sitting outside watching the scene, laughing at my discomfiture.
mid-15c. (in singular, gybelet), from Old French gibelet "game stew," of uncertain origin, perhaps from Frankish *gabaiti "hunting with falcons," related to Old High German beizan "to fly a falcon," literally "to cause to bite," from bizzan "to bite."