Mrs Beetons Poultry and Game Revisited
Giblet Pie
Duck or Goose Giblets
450g (1lb) Rump Steak
1 Onion
1 Bunch Savoury Herbs
½ tsp Whole Black Pepper
Plain Crust
Clean and put the giblets into a saucepan with an onion, whole pepper and a bunch of savoury herbs.
Add just over a pint of water and simmer gently for about 1½ hour.
Remove the giblets, let them cool and cut them into pieces.
Strain the liquor.
Line the bottom of a pie dish with a few pieces of rump steak.
Add a layer of giblets and a few more pieces of steak.
Season with salt and pepper, pour in the liquor.
Cover with a plain crust and bake for rather more than 1½ hour in a brisk oven.
Cover a piece of paper over the pie, to prevent the crust taking too much colour.
Time: 1½ hour to stew the giblets, about 1 hour to bake the pie.
Sufficient for 5 or 6 persons.
GIBLET PIE
966. INGREDIENTS - A set of duck or goose giblets, 1 lb. of rump-steak, 1 onion, 1/2 teaspoonful of whole black pepper, a bunch of savoury herbs, plain crust.
Mode - Clean, and put the giblets into a stewpan with an onion, whole pepper, and a bunch of savoury herbs; add rather more than a pint of water, and simmer gently for about 1-1/2 hour. Take them out, let them cool, and cut them into pieces; line the bottom of a pie-dish with a few pieces of rump-steak; add a layer of giblets and a few more pieces of steak; season with pepper and salt, and pour in the gravy (which should be strained), that the giblets were stewed in; cover with a plain crust, and bake for rather more than 1-1/2 hour in a brisk oven. Cover a piece of paper over the pie, to prevent the crust taking too much colour.
Time - 1-1/2 hour to stew the giblets, about 1 hour to bake the pie.
Average cost, exclusive of the giblets, 1s. 4d.
Sufficient for 5 or 6 persons.
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