Giblet Pie

Ingredients

• Two sets of Giblets
• Half a pound of Steak
• Three-quarters of a pound of Flour
• Eight ounces of Fat
• Seasoning

Method

1. 1

   Prepare and thoroughly clean giblets; put them into a stewpan well covered with cold water; bring them to the boil.

2. 2

   Well skim, then add the salt, and simmer for four hours.

3. 3

   Cut the giblets into regular sized pieces, and arrange them in a pie-dish with the meat cut as for a steak-pie.

4. 4

   Pour in the stock from the giblets, and well season.

5. 5

   Put the flour into a basin with the salt, and rub in the fat; mix into a paste with cold water.

6. 6

   Put the paste on a floured board, roll out rather larger than the dish: cut a strip off, and line the edge of the dish, then lay on the paste for the top.

7. 7

   Decorate and bake two hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 43. The excerpt below is the record exactly as published.

Giblet Pie. Ingredients. Two sets of Giblets. Half a pound of Steak. Three-quarters of a pound of Flour. Eight ounces of Fat. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.