Giblet Pie

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

the giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
a little water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a puff paste
a rump-steak ↝ Emu, full rump, raw [Poultry Products]
the gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (7)

Let the giblets be well cleaned, and put all into a saucepan excepting the liver, with a little water and an onion, some whole pepper, a bunch of sweet-herbs, and a little salt.
Cover them close, and let them stew till tender.
Lay in your dish a puff paste, and upon that a rump-steak peppered and salted.
Put the seasoned giblets in with the liver, and add the liquor they were stewed in.
Close the pie.
Bake it two hours.
When done pour in the gravy.

Original Text

Giblet Pie.

Let the giblets be well cleaned, and put all into a saucepan excepting the liver, with a little water and an onion, some whole pepper, a bunch of sweet-herbs, and a little salt. Cover them close, and let them stew till tender; then lay in your dish a puff paste, and upon that a rump-steak peppered and salted; put the seasoned giblets in with the liver, and add the liquor they were stewed in. Close the pie; bake it two hours; and when done pour in the gravy.

A Dutch pie is made in the same way.

Notes

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