Giblet Pie
From The book of plain cooking, 1904
Can be served hot or cold.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 22. The excerpt below is the record exactly as published.
Giblet Pie Giblet pie makes a very palatable dish, whether served hot or cold. The giblets need thoroughly cleansing and soaking in salt and water. After the giblets are thoroughly cleansed, place them in a saucepan with some savoury herbs, pepper, etc., and let them gently simmer for a couple of hours, adding either some skirt of beef or beef steak. Let them get thoroughly cold, then place in a pie- dish, add some pieces of bacon and one or two hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.