Foods of England - Giblet Pie

Giblet Pie

Pies and Pastries
Historic

Boiled fowl pluck, in a crust on top of beef steak (Glasse 1747, Eaton 1822, Francatelli 1852, etc)

Original Receipt in ‘The Art of Cookery, Made Plain and Easy‘ by Hannah Glasse, 1747 (Glasse 1747);

To make a giblet pie
TAKE two pair of giblets nicely cleaned, put all but the livers into a sauce-pan, with two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of sweet-herbs, and a large onion; cover them close, and let them stew very softly till they are quite tender, then have a good crust ready, cover your dish, lay a fine rump steak at the bottom, seasoned with pepper and salt; then lay in your giblets with the livers, and strain the liquor they were stewed in. Season it with salt, and pour into your pie; put on the lid, and bake it an hour and a half.

Original Receipt in the ‘Guide to the Art of Modern Cookery ‘ by Auguste Escoffier (See: Escoffier);

1653 GIBLET PIE
Fry the giblets, cut into pieces, in butter; sprinkle them moderately with flour; cook the latter, and moisten with just sufficient consommed to make a clear sauce which will just cover the pieces. Three-parts cook, and leave to cool.

This done, pour the whole into a pie-dish; cover with a layer of puff-paste, which should be sealed down to a strip of paste, stuck to the edge of the dish; gild; streak, and bake in a moderately warm oven for from twenty-five to thirty minutes.

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