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Nutrition Facts
Serving Size 1 (161g) Recipe makes 8 servings The following items or measurements are not included below: verjuice 10 saffron strands
Calories 128
Calories from Fat 32		(24%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.1g
Cholesterol 242mg		80%
Sodium 473mg		19%
Potassium 236mg		6%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.6g	2%
	Sugars 0.6g
Protein 16.1g		32%
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Faire Garbage

Recipe #340260 | 1½ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Nov 30, 2008

Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe."

SERVES 8 (change servings and units)

Ingredients

1 lb chicken gizzard
1/2 cup fresh parsley, packed down
1 teaspoon fresh sage
1 (10 1/2 ounce) can condensed beef broth
1 (10 1/2 ounce) can water
1 lb chicken liver
1/8 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon mace
3 1/2 ounces bread (2 slices homemade, 3 1/2 slices storebought)
1/4 teaspoon ground ginger
3 tablespoons verjuice or white wine vinegar
1/2 teaspoon salt
10 saffron strands

Directions

1
Cut up gizzards to remove the thin bits of gristle connecting the lumps of meat.
2
Wash and chop parsley and sage.
3
Put broth, water, gizzards, livers, parsley, sage, pepper, cinnamon, mace and cloves into a pot and bring to a boil. Simmer uncovered 1 hour 10 minutes.
4
About 15 minutes before it is done simmering, remove about 3/4 cup of the broth (liquid only) and tear up the bread into it; let soak briefly and mash thoroughly with a mortar and pestle. Put back into pot, bring back to a boil and cook, stirring often, about 5 minutes. Add remaining ingredients and cook 5 minutes more, stirring often, then serve at once.