Giblet Pie

Clean the giblets, cut the legs in two, the wings and neck into three, and the gizzard into four pieces, season them highly with pepper and salt, pour a little water on them and stew them till tender. Then take out the giblets, and when they are cool put them in a deep dish with a little of the liquor they were stewed in, cover with paste, and bake in a moderate oven. In the mean time take the remainder of the liquor, skim it free from fat, put it over the fire in a clean stew-pan, with more seasoning, if necessary, and thicken it with a little flour and butter. Serve this gravy in a sauce tureen with the pie. If you have any cold game or poultry it might be cut in pieces and included in the pie; but the bones should be cracked and stewed with the giblets.

Giblet Pie-Another Way

Take the tips of the wings, heart, liver, head, neck and gizzard of a goose, clean them well, boil them in enough salt and water to cover them. Take them out when tender, and to the water they were boiled in, add pepper and more salt if required, and a little flour, and as soon as it boils remove it from the fire. Make a good paste; cover the bottom and sides of a pie dish, put in the giblets, pour some of the gravy over them, cover the top with paste, leaving an opening in the centre to permit the escape of the steam, and bake it in a quick oven. Have the remainder of the gravy hot and serve in a tureen with the pie.

English Giblet Pie

Wash and clean your giblets, put them in a stew-pan, season with pepper, 12 salt, and a little butter rolled in flour, cover them with water, stew them till they are very tender. Line the sides of your pie dish with paste, put in the giblets, and if the gravy is not quite thick enough, add a little more butter rolled in flour. Let it boil once, pour in the gravy, put on the top crust, leaving an opening in the centre of it in the form of a square; ornament this with leaves of the paste. Set the pie in the oven, and when the crust is done take it out.