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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.


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A Plain Cookery Book for the Working Classes (1852).

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