Chicken Giblets Cooked in wine and served in vinegar and seasoning

Lady Elli's September Chicken Dish
A Disshe mete for Somere

from "Pleyn Delit". The authors give the manuscript reference as Arundel, but this does not appear in
their bibliography

Take garbage of capons, ande of hennes, and of chekyns, and of dowes, and make hom clene, ande
sethe hem, and cut hom smal, and take persel and hew hit smal, and dresse hit in platers, and poure
byneger theron, and caste theron pouder of gynger and of canel, and serve hit forthe colde at nyght.

Yes, Virginia, the word giblets came from the word garbage. I use livers and hearts only because I don't like gizzards (some people love them) and it costs extra to have gizzards cleaned and saved at the poultry processor.
For an appetizer, use about 2 ounces combined livers and hearts per person expected. Boil gently in a
combination of water and red wine. Remove and let cool. Finely mince fresh parsley or crush dried
parsley and stir into the dish. Generously sprinkle with balsamic vinegar, (it does say "pour") and
sprinkle with ginger, cinnamon, and salt. Serve cold, with toothpicks.

Note from Lady Esther: These were wonderful and had a delightful taste of vinegar, I took thirds. This was the first thing my 6 year old tried. Anyone who doesn't like chicken livers should try this dish, it would probably change their mind.