Giblet Pie

Ingredients

• The neck, feet, pinions, liver, and gizzard of the goose
• A little grated lemon rind
• A little powdered mace
• 2 tablespoonfuls water
• tablespoonful flour
• 4 teaspoonful sweet herbs
• teaspoonful salt
• teaspoonful pepper

Method

1. 1

   Scald and skin the feet, open the gizzard, wash all thoroughly, and cut the neck into small pieces.

2. 2

   Roll the giblets in a mixture of flour, sweet herbs, salt, pepper, grated lemon rind, and mace.

3. 3

   Place in a dish, add water, cover with pastry, and bake for 2 hours.

4. 4

   Add seasoned stock before serving.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 14. The excerpt below is the record exactly as published.

GIBLET PIE. The neck, feet, pinions, liver, and gizzard of the goose A little grated lemon rind A little powdered mace 2 tablespoonfuls water tablespoonful flour 4 teaspoonful sweet herbs teaspoonful salt teaspoonful pepper

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