Giblet Pie Recipe

Plain Cookery Book For The Working Classes

Giblets of fowls are always to be bought at a low price at most

poulterers'; when you have a mind to lay out 6d. or 1s. in this way,

first scald the necks and feet, to remove the feathers from the head and

the rough skin from the feet; split the gizzard and scrape out the

stones, etc., and the yellow skin therefrom, and when the giblets are

thoroughly cleaned, put them into a saucepan with some thyme, winter

savory, chopped onions, pepper and salt, and about a quart of water, and

set them on the fire to stew very gently for an hour, by which time the

liquor should be boiled down to half that quantity; then add two ounces

of flour and a little mushroom ketchup; stir all together, and put the

giblets into a pie-dish; cover this over with a dripping crust, and bake

it for about an hour and a quarter.