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Giblet Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Giblet Pie

Giblet Pie

Ingredients

Directions

  1. Reserve the livers from the goose giblets.

  2. Boil the remaining giblets until tender.

  3. Bone the giblets and cut the gizzards and livers in halves.

  4. Skim off any fat and reduce the cooking liquid.

  5. Season with salt and pepper, then fill the pie crust with the mixture.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

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