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  • flour
  • giblets
  • onion



Step 1

cook the giblets while the capons is cooking separately with some onions and celery on stove (simmer for a few hours) then cut up small- save the liquid from this
pour off some of the fat after capon is done
keep the brownish stuff-
make a roux with cold water and 2 T of flour and add to the brownish stuff a LITTLE at a time, slowly - stir till thickens,
add a little pepper and salt, and then the giblets


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