Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Gizzards 4 tb Flour
Salt 4 tb Butter
Pepper, black 1 1/2 ts Garlic powder

Place the gizzards in a saucepan with water to cover (about 2 quarts); salt
and pepper to taste. Bring to a boil, and simmer 20 minutes or until the
gizzards are done. Drain the gizzards, reserving the broth, and chop them
into bite-sized pieces. Skim the broth. Make a light roux of the flour and
butter, then add the garlic. Bring the reserved broth back to a boil, then
pour about a cup of the boiling broth into the roux, *stirring constantly.*
When the mixture thickens, gradually pour the rest of the broth into the
stew, stirring constantly. Return the gizzard pieces to the stew, and heat
a few minutes. Serve with challah.

The Impoverished Student's Book of Cookery, Drinkery and Housekeepery Jay
F. Rosenberg

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