Title: Bechinalt
Categories: Chicken Soup Hungarian
Yield: 4 Servings

1	lb	Gizzards
		Salt
		Pepper, black
4	tb	Flour
4	tb	Butter
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

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