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Giblet Pie

Take one set of goose or fowl giblets. If not already cleaned, wash them in warm water several times. Take the gall from the liver, and cut it and the heart into two pieces. Pick the head well, soak it in hot water, and chop off the beak. Skin the feet and the gizzard, and cut the feet with the pinions into two pieces, the neck and gizzard into four each. Put all into a saucepan with cold water, let the contents just boil, then take them out, drain them, throw away the water, and put them, with fresh water, again into the pan. Add a tea-spoonful of salt, half a tea-spoonful of whole pepper, a sprig of parsley, a sprig of thyme, and two onions. Simmer gently until done enough. Pour the giblets into a bowl, and let them get cold. Unless this is done the flavour of the giblets will spoil the pie-crust. Lay one pound of steak, cut into pieces about an inch and a half square, at the bottom of the pie-dish. If beef-steak is used, it must be stewed in a separate saucepan until nearly tender before being put into the pie. With rump-steak this is not necessary. Put the cold giblets among the pieces of steak. Strain as much of the liquid as will nearly cover the meat in the pie, line the edge with a good light crust, place a cover over the whole, brush it with yolk of egg, and ornament it with pastry leaves. Bake in a good oven. Thicken the gravy in which the giblets were stewed with a little flour and butter, or flour mixed with water; brown it, and add to it a glass of port wine, and pour into the pie, through an incision, just before serving. A giblet pie should never be eaten cold. Time, from one to two hours to stew the giblets--if the goose or fowl is young, one hour will be sufficient; when the gizzard is tender the giblets are done enough; an hour and a half to stew beef-steak; one hour to bake the pie. Probable cost, 2s. 2d. Sufficient for six persons.