Skip to main content
Main

Giblet Pie

A savory pie filled with seasoned giblets in a double crust.

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

Giblet Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the giblets by cleaning and chopping them.

  2. Cook the giblets in water until tender.

  3. Season the giblets to taste.

Assemble and bake

  1. Fill the pie crust with the giblet mixture.

  2. Cover with another layer of pie crust and seal the edges.

  3. Bake in a 350°F (175°C) oven until golden brown.

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

Explore the science

What each ingredient does

Giblets
Form the savoury filling that gives the pie its main body and flavour.
Pie crust
Encloses the filling, holding it in while the pastry bakes and browns.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More giblet pie recipes

Oyster 4Goose 3 See all 69 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes