Ingredients
2-3 carrots
2 potatoes
1/2 cup shelled peas
2-1/4 pounds gizzards, halved
1 tablespoon cornflour (cornstarch)
gizzard broth
1/2 teaspoon mixed spices
salt and pepper

Directions
Parboil carrots, potatoes, and pes in salted water. Drain, then slice carrots thin and dice potatoes. Place all these ingredients with gizzards in casserole.

Stir cornflour in well-seasoned broth and add to casserole. Bake in preheated 350 F oven for about 30-40 minutes.