Giblet Pie

Ingredients

• Clean and blanch the giblets
• Bay-leaf
• a piece of butter the size of a walnut
• one onion cut in slices
• a little salt, pepper, and sugar
• nearly a quart of boiling water
• a piece of steak
• cover with a good paste

Method

1. 1

   1.

2. 2

   Clean and blanch giblets.

3. 3

   2.

4. 4

   Boil giblets with wings, feet, head, and neck.

5. 5

   3.

6. 6

   Prepare a stewpan with butter, onion, bay leaf, and seasonings until onion is brown.

7. 7

   4.

8. 8

   Add giblets and boiling water, and stew for 1.5 hours.

9. 9

   5.

10. 10

    Cool, layer steak and giblets in a pie dish, add cooking liquor, season, and cover with paste.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 73. The excerpt below is the record exactly as published.

Giblet Pie 163 basin and send to table quickly. Apple pudding does not suffer by being boiled an extra hour, if care be taken to keep it well covered with the water all the time. Precautions. — The water must be kept constantly boiling, and if more is added, let it be boiling water. PIGEON PIE. Ingredients. Pigeons. Eggs. Steak. Puff Paste. Mushrooms. Stock. Eschalot. Parsley. 1. Prepare three or four house pigeons, and cut them in halves. 2. Take half a pound of tender beefsteak and cut into convenient pieces. 3. Lightly fry the steak with a little butter, in a clean stewpan. 4. Fry the pigeons. 5. Season with chopped mush- rooms, one eschalot, a little parsley, and pepper and salt. 6. Place the steak at the bottom of the dish. 7. Upon this place the halves of the pigeons. 8. Rinse out the stewpan in which the things have been fried with half a pint of stock or water. 9. Strain into the dish. 10. Add the yolks only of five hard- boiled eggs. 11. Cover with a puff paste. 12. Bake for an hour and a quarter in a moderate oven. Precautions. — The pigeons must be young and the steak tender, and do not fry too long in the butter. GIBLET PIE. Ingredients. Giblets. Bay-leaf. Butter. Paste. Olllon, Steak. 1. Clean and blanch the giblets (except the liver). G 2 164 Buchnaster s Cookery. 2. Put them, with the wings, feet, head, and neck, into boiling water. 3. Remove the skin from the feet and beak. 4. Put into a stewpan a piece of butter the size of a walnut, one onion cut in slices, a bay-leaf, a little salt, pepper, and sugar. 5. Place them on the fire until the onion is brown. 6. Put in the giblets with the head cut in two. 7. Let them remain on the fire for about three minutes, stirring them round. 8. Add nearly a quart of boil- ing water. 9. Stew gently for one hour and a half. 10. Remove from the fire and let them get cold. 11. Take a pie-dish and place a piece of steak on the bottom. 12. Place over it the giblets with the liver, and steak again over them. 13. Add the liquor the giblets were stewed in. 14. Season and cover with a good paste

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