Giblet Pie. — Take one set of goose gib-
lets. If not already cleaned, wash them in
warm water several times. Take the gall
from the liver, and cut it and the heart into
two pieces. Pick the head well, soak it in hot
water, and chop off the beak. Skin the feet
and the gizzard, and cut the feet with the
pinions into two pieces, the neck and the gizzard
into four each. Put all into a saucepan with
cold water, let the contents just boil, then take
them out, drain them, throw away the water, and
put them, with fresh water, again into the pan.
Add a tea-spoonful of salt, half a tea-spoonful
of whole pepper, a sprig of parsley, a sprig
of thyme, and two onions. Simmer gently
until done enough. Pour the giblets into a
bowl, and let them get cold. Unless this is
done the flavour of the giblets will spoil
the pie-crust. Lay one pound of steak, cut
into ijiecos about an inch and a half square, at
the bottom of the pie-dish. If beef-steak is
used, it must be stewed in a separate saucepan
until nearly tender before being put into the
pie. "With rump-steak this is not necessary.
Put the cold giblets among the pieces of steak.
Strain as much of the liquid as will not quite
cover the meat in the pie. Line the edge with
a good light crust, place a cover over the whole,
brush it with yolk of egg, and ornament it
with pastry leaves. Bake in a good oven.
Just before serving, make a slight incision in
the crust, and pour in two table-spoonfuls of
boiling cream ; or, thicken the gravy in which
the giblets were stewed with a little flour and
butter, or flour mixed with water; brown it,
and add to it a glass of port wine Pour part
of this into the pie, and add the rest just
before serving. A giblet pie should never be
eaten cold. Time, from one to two hours to
stew the giblets — if the goose is yoiuig, one
hour will be sufiicient — when the gizzard is
tender the giblets are done enough; an hour
and a half to stew beef-steak ; one hour to
bake the pie. Probable cost, 2s. 2d. Sufiicient
for half a dozen persons.
Giblet Pie (another way). — Prepare and
stew the giblets as in the last recipe. Let
them got cold, and put them into a pie-dish,
•with a chicken, cut into neat joints, and sea-
soned with pepper, salt, and pounded mace.
Cover the whole with a good light crust, and
bake in a good oven. Before sending the pie to
table, mix a small cupful of the gravy in which
the giblets were stewed with two table-spoon-
fuls of mushroom ketchup and a wine-glassful
of sherry, and pour it hot into the dish. Time,
one hour to bake. Probable cost, 3s. 8d. Suf-
ficient for half a dozen persons.
Giblet Soup,— Take two sets of goose
giblets. Prepare them in the same way as
for gifclet pie {see Giblet Pie), cutting the
gizzard into small pieces about half an inch
squaie, or it will not be tender until the rest
is in rags, and put all into a stewpan with a
s!i' e of lean ham cut into dice, and a small piece
of butter. Fry the giblets a few minutes; then'
✪ Giblet Pie
Page 597 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Giblet Pie. — Take one set of goose giblets. If not already cleaned, wash them in warm water several times. Take the gall from the liver, and cut it and the heart into two pieces. Pick the head well, soak it in hot water, and chop off the beak. Skin the feet and the gizzard, and cut the feet with the pinions into two pieces, the neck and the gizzard into four each. Put all into a saucepan with cold water, let the contents just boil, then take them out, drain them, throw away the water, and put them, with fresh water, again into the pan. Add a tea-spoonful of salt, half a tea-spoonful of whole pepper, a sprig of parsley, a sprig of thyme, and two onions. Simmer gently until done enough. Pour the giblets into a bowl, and let them get cold. Unless this is done the flavour of the giblets will spoil the pie-crust. Lay one pound of steak, cut into pieces about an inch and a half square, at the bottom of the pie-dish. If beef-steak is used, it must be stewed in a separate saucepan until nearly tender before being put into the pie. "With rump-steak this is not necessary. Put the cold giblets among the pieces of steak. Strain as much of the liquid as will not quite cover the meat in the pie. Line the edge with a good light crust, place a cover over the whole, brush it with yolk of egg, and ornament it with pastry leaves. Bake in a good oven. Just before serving, make a slight incision in the crust, and pour in two table-spoonfuls of boiling cream ; or, thicken the gravy in which the giblets were stewed with a little flour and butter, or flour mixed with water; brown it, and add to it a glass of port wine Pour part of this into the pie, and add the rest just before serving. A giblet pie should never be eaten cold. Time, from one to two hours to stew the giblets — if the goose is young, one hour will be sufficient — when the gizzard is tender the giblets are done enough; an hour and a half to stew beef-steak ; one hour to bake the pie. Probable cost, 2s. 2d. Sufiicient for half a dozen persons.
Giblet Pie (another way). — Prepare and stew the giblets as in the last recipe. Let them got cold, and put them into a pie-dish, •with a chicken, cut into neat joints, and seasoned with pepper, salt, and pounded mace. Cover the whole with a good light crust, and bake in a good oven. Before sending the pie to table, mix a small cupful of the gravy in which the giblets were stewed with two table-spoonfuls of mushroom ketchup and a wine-glassful of sherry, and pour it hot into the dish. Time, one hour to bake. Probable cost, 3s. 8d. Sufficient for half a dozen persons.
Giblet Soup,— Take two sets of goose giblets. Prepare them in the same way as for giblet pie {see Giblet Pie), cutting the gizzard into small pieces about half an inch squaie, or it will not be tender until the rest is in rags, and put all into a stewpan with a s!i' e of lean ham cut into dice, and a small piece of butter. Fry the giblets a few minutes; then'
Records on this page
Giblet PieGiblet SoupGiblet Soup, German