Giblet Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the pie filling
For the crust
Instructions (13)
  1. Clean two pair of giblets well.
  2. Put all but the livers into a saucepan.
  3. Add two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of sweet-herbs, and a large onion to the saucepan.
  4. Cover them close and let them stew very gently till they are tender.
  5. Have a good crust ready.
  6. Cover your dish.
  7. Lay at the bottom a fine rump steak seasoned with pepper and salt.
  8. Put in your giblets, with the livers.
  9. Strain the liquor they were stewed in.
  10. Season the liquor with salt.
  11. Pour the seasoned liquor into your pie.
  12. Put on the lid.
  13. Bake it an hour and a half.
Original Text
Giblet Pie. CLEAN two pair of giblets well, and put all but the livers into a saucepan, with two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of sweet-herbs, and a large onion. Cover them close, and let them stew very gently till they are tender. Have a good crust ready, cover your dish, lay at the bottom a fine rump steak seasoned with pepper and salt, put in your giblets, with the livers, and strain the liquor they were stewed in; then season it with salt, and pour it into your pie. Put on the lid, and bake it an hour and a half.
Notes
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