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(Pastry.) - (The Jewish Manual)

Prepare the giblets as for "_stewed giblets_" they should then be laid
in a deep dish, covered with a puff paste, and baked.

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Giblet Pie

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.

Other Recipes

Giblet Pie

Let the giblets be well cleaned, and put all into a saucepan excepting

the liver, with a little water and an onion, some whole pepper, a bunch

of sweet-herbs, and a little salt. Cover them close, and let them stew

till tender; then lay in your dish a puff paste, and upon that a

rump-steak peppered and salted; put the seasoned giblets in with the

liver, and add the liquor they were stewed in. Close the pie; bake it

two hours; and when done pour in the gravy.

A Dutch pie is made in the same way.

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