Giblet Pie

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the pie filling
Instructions (11)
  1. Clean two pairs of gibblets, reserving the livers.
  2. Place all gibblets except the livers into a sauce-pan.
  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 sauce-pan.
  4. Cover the sauce-pan and let the contents stew very softly until the gibblets are quite tender.
  5. Prepare a good pie crust and cover your pie dish.
  6. Lay a seasoned rump steak (with pepper and salt) at the bottom of the dish.
  7. Add the stewed gibblets (including the livers) to the dish.
  8. Strain the liquor from stewing the gibblets into the pie.
  9. Season the liquor with salt and pepper.
  10. Put on the pie lid.
  11. Bake the pie for one hour and a half.
Original Text
TAKE two pair of gibblets nicely cleaned, put all but the livers into a sauce-pan, 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 softly till they are quite tender, then have a good crust ready, cover your dish, lay a fine rump steak at the bottom, season’d with pep- per and salt; then lay in your gibblets with the livers, and strain the liquor they were stewed in. Season it with salt and pepper into your pye; put on the lid, and bake it an hour and a half.
Notes
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