Giblets with puree of potatoes.

Cut the giblets in small pieces all of one size and stew until tender; strain off the liquor that remains and make a brown sauce of it, or, add to it some Spanish sauce and boil down until it is thick enough, put the giblets in the sauce; dish a spoonful of mashed potatoes, make hollow with the back of a spoon dipped in water and place the stew in the middle.