Preparing the Giblets

Wash thoroughly the heart, liver and gizzard. Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining. Cut the heart open, and remove carefully the gall bladder from the liver. Wash carefully again, and soak ten minutes in salted water. Cook slowly until tender, in one cup of water. More water may be needed. Cut fine, and add to the gravy. Save the stock.