Giblets are placed in 1.2 liters of water, add salt and cook over low heat until tender. The fruits are covered with 500 ml water, add spices, a little sugar and boil until soft. Fruits and offal mixed. Fruit juice and poultry broth (1: 1 - 750 ml) was stirred with flour and blood is poured onto the dish. Season with sugar, salt, vinegar and marjoram and gently bring to the boil so as not to clot blood.