Clean, and put the giblets into a stewpan with an onion, whole pepper, and a bunch of savoury herbs; add rather more than a pint of water, and simmer gently for about 1 1/2 hours. Take them out, let them cool, and cut them into pieces; line the bottom of a pie-dish with a few pieces of rump-steak; add a layer of giblets and a few more pieces of steak; season with pepper and salt, and pour in the gravy (which should be strained), that the giblets were stewed in; cover with a plain crust, and bake for rather more than 1 1/2 hours in a brisk oven. Cover a piece of paper over the pie, to prevent the crust taking too much colour.
Time: 1 1/2 hours to stew the giblets, about 1 hour to bake the pie.
Sufficient for 5 or 6 persons.