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GIBLET PIE (another way)

Prepare and stew the giblets as in the last recipe. Let them get cold, and put them into a pie-dish, with a chicken, cut into neat joints, and seasoned with pepper, salt, and pounded mace. Cover the whole with a light crust, and bake in a good oven. Before sending the pie to table, mix a small cupful of the gravy in which the giblets were stewed with two table-spoonfuls of mushroom ketchup and a wine-glassful of sherry, and pour it hot into the dish. Time, one hour to bake. Probable cost, 3s. 8d. Sufficient for six persons.