Giblet Pie

Ingredients

• one set of goose giblets
• one pound of steak
• a tea-spoonful of salt
• half a tea-spoonful of whole pepper
• two onions
• yolk of egg
• two table-spoonfuls of boiling cream
• a glass of port wine
• a good light crust

Method

1. 1

   Clean the giblets and boil them in water.

2. 2

   Add salt, pepper, parsley, thyme, and onions.

3. 3

   Simmer until done, then cool.

4. 4

   Place steak in pie dish, add giblets, and cover with crust.

5. 5

   Brush with egg yolk and bake.

6. 6

   Before serving, add boiling cream or thickened gravy with port wine.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 597. The excerpt below is the record exactly as published.

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' add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or winter savoury, a tea- spoonful of salt, half a tea-spoonful of pepper, and half a draclmi of bruised celery-seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets, and put them into a tureen. Strain the soup, and thicken it with one ounce of butter, mixed smoothly over the fire with a table-spoonful of flour, until slightly browned, but not burned, and added gradually to the liquid. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes, to get hot, and serve with toasted sijjpets. Giblet soup is very good for ordinary domestic use. The giblets should be tender, but not too much boiled. Before putting them into the tureen they should all be cut into mouthfuls. The giblets of the cygnet make the best soup, but they are not often to be had. Sufiicient for four or five persons. Giblet Soup, Duck's. — Very good soup may be made of the giblets of ducks. The same directions may be followed as we have given for goose giblets, but as ducks are so much smaller, four sets of these must be used, where two sets only of goose giblets would be necessary. Giblet Soup, German.— Put one quart of haricot beans into cx)ld water to soak the day before the soup is wanted, then drain them, boil them until quite tender, and press half of them through a coarse sieve. Stew the giblets, as in the last recipe but one, with two quarts of stock, and seasoning. When the giblets are tender, cut them into small pieces, strain the souj), and mix it smoothly with the beans, both mashed and whole ; add the giblets, let them get hot once more, and ser\-e. The soup should be as thick as cream. A variation may be made by boiling very small potatoes instead of beans in the soup until tender, but unbroken. Time, two hours and a half to prepare the soup. Sufiicient for half a dozen persons. Probable cost, beans, 4d. or 6d. per quart ; giblets, 6d. per set. Giblets, To Ste"W.— Prepare one set of goose giblets

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