Giblet Pie

Ingredients

• two sets of either goose or turkey giblets
• a quart of stock
• a carrot
• an onion
• four cloves
• a bouquet garni
• scollops of beefsteak
• some fine herbs
• cover the lot with puff paste

Method

1. 1

   Blanch giblets, cut into pieces, and simmer with carrot, onion, and bouquet garni.

2. 2

   Strain the gravy, season beefsteak, and layer in a pie-dish with giblets and liver.

3. 3

   Moisten with gravy, cover with puff paste, and bake for an hour and a half.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 151. The excerpt below is the record exactly as published.

GIBLET PIE. This pie should be made with two sets of either goose or turkey giblets. Put the liver apart, blanch the giblets for about two minutes in boiling water, immerse them in cold, and drain them on a cloth ; then cut them into pieces two inches long, and put in a stewpan with a carrot, an onion stuck with four cloves, a ''bouquet garni," and season with salt and pepper. Moisten with a quart of 346 PRACTICAL HOUSEHOLD COOKERY. 8tock, and simmer gently for about an hour ; then remove the " bouquet garni," carrot, and onion ; strain the gravy through a strainer into a small stowpan ; dram the giblets upon a cloth; skim off all the fat from the gravy, and boil it over a brisk fire for about a quarter of an hour. Meanwhile, cover the bottom of a pie-^ish with scollops of beefsteak, well flattened with the cutlet bat, and season with salt, pepper, a little chopped parsley, sweet basil, and two chalots. Add the giblets in neat order, together with tlie liver, previously set apart ; sprinkle over it some fine herbs, and a small pinch of cayenne; moisten with the reduced gravy ; cover the lot with puff paste (see No. 318), bake it for an hour and a half, and serve. 696. RABBIT PIE. Skin, empty, and clean thoroughly a nice young rabbit, and cut it into small joints as for rabbit stewed k la Chasseur. Trim these pieces nicely, leaving as little bone as possible to them ; put the trimmings into a stewpan with the head and neck cut in half ; add a pint and a half of good stock, an onion stuck with four cloves, a " bouquet garni

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