Giblet Pie (No. 14)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (16)
  1. Clean well, and half stew two or three sets of goose giblets.
  2. Cut the legs in two, the wing and neck into three, and the gizzard into four pieces.
  3. Preserve the liquor, and set the giblets by till cold, otherwise the heat of the giblets will spoil the paste you cover the pie with.
  4. Season the whole with black pepper and salt.
  5. Put them into a deep dish.
  6. Cover it with paste as directed in No. 2.
  7. Rub it over with yelk of egg.
  8. Ornament and bake it an hour and a half in a moderate oven.
  9. In the meantime take the liquor the giblets were stewed in, skim it free from fat, put it over a fire in a clean stew-pan.
  10. Thicken it a little with flour and butter, or flour and water.
  11. Season it with pepper and salt, and the juice of half a lemon.
  12. Add a few drops of browning.
  13. Strain it through a fine sieve.
  14. When you take the pie from the oven, pour some of this into it through a funnel.
  15. Some lay in the bottom of the dish a moderately thick rump-steak.
  16. If you have any cold game or poultry, cut it in pieces, and add it to the above.
Original Text
Giblet Pie.—(No. 14.) Clean well, and half stew two or three sets of goose giblets: cut the legs in two, the wing and neck into three, and the gizzard into four pieces; preserve the liquor, and set the[364] giblets by till cold, otherwise the heat of the giblets will spoil the paste you cover the pie with: then season the whole with black pepper and salt, and put them into a deep dish; cover it with paste as directed in No. 2, rub it over with yelk of egg, ornament and bake it an hour and a half in a moderate oven: in the meantime take the liquor the giblets were stewed in, skim it free from fat, put it over a fire in a clean stew-pan, thicken it a little with flour and butter, or flour and water, season it with pepper and salt, and the juice of half a lemon; add a few drops of browning, strain it through a fine sieve, and when you take the pie from the oven, pour some of this into it through a funnel. Some lay in the bottom of the dish a moderately thick rump-steak: if you have any cold game or poultry, cut it in pieces, and add it to the above.
Notes
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