VIEW THE MOBILE VERSION of www.homemadecookies.ca Informational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

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.

Other Recipes


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.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1908 times.

Home Made Cookies.ca