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GIBLET PIE(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.
Giblet PieGiblets 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.
Giblet PieLet 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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