Bechinalt

Yield: 4 servings

Ingredients:

1 lb Gizzards 4 tb Flour

Instructions:

Salt 4 tb Butter Pepper black 1 1/2 ts Garlic powder Place the gizzards in a saucepan with water to cover (about 2 quarts); salt and pepper to taste. Bring to a boil and simmer 20 minutes or until the gizzards are done. Drain the gizzards reserving the broth and chop them into bite-sized pieces. Skim the broth. Make a light roux of the flour and butter then add the garlic. Bring the reserved broth back to a boil then pour about a cup of the boiling broth into the roux *stirring constantly.* When the mixture thickens gradually pour the rest of the broth into the stew stirring constantly. Return the gizzard pieces to the stew and heat a few minutes. Serve with challah. The Impoverished Student's Book of Cookery Drinkery and Housekeepery Jay F. Rosenberg