SC - Need to contact Cindy Renfrow

[Cindy Renfrow]

Robin Carroll-Mann wrote:
> 
> Disclaimer: I have nver cooked a goose or any component thereof, and I am
> far from my cookbooks right now.  However, a web search turned up a few
> things.  Two are period German recipes, though they will do you no good
> right now unless you still have the giblets of the goose:
> http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html
> (recipes # 10 & 16)

Giblets and neck I still have...but those want the feet and wings too. 
Well, it's someplace to start.  Thanks!
 
> Another is for a Polish soup made with goose blood:
> http://www.acc.umu.se/~effie/rec.food.recipes/polish/czernina
> Ooops... just noticed that it calls for broth made from the goose
> gizzards, plus the gizzards themselves. 

What bit is the gizzard, exactly?  I had a vague notion it was another
term for the giblets.

Vika
oh, the things they skip in Home Ec
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