Chicken Giblet Fricassee - meat
Yield: 16 servings

Giblets & necks from 12 -chickens
12 Onions; medium; diced
8 lb Ground Beef
8 Eggs; slightly beaten
8 Matzos; finely broken
2 2/3 c Cold Water
8 t Salt
1 t Pepper
8 t Paprika
4 cn Tomato Sauce with Mushrooms;-(10 1/2 oz. each can)

Cut giblets into small pieces and break necks in half. Add diced onion and cover with water. Cover & simmer until tender (about 1 1/2-2 hours).

Soak broken matzos in cold water and combine with ground beef and beaten eggs. Shape ground meat mixture into small
meatballs and drop into hot giblet mixture.

Add seasonings and tomato and mushroom sauce; cover and cook gently for at least 1/2 hr.

This recipe comes from the "Kosher Creole Cookbook," by Mildred L. Covert and Sylvia P. Gerson.