Categories: Poultry, Soups/stews, Ethnic 
      Yield: 4 servings 
  
      1 lb Gizzards                            4 tb Flour 
           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