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snowynight) wrote2024-05-25 08:46 am
snowynight) wrote2024-05-25 08:46 am
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Weekend Cooking: Giblet Pie
STEWED GIBLETS.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.
GIBLET PIE.
Prepare the giblets as for "stewed giblets" they should then be laid in a deep dish, covered with a puff paste, and baked.
From: The Jewish Manual by Lady Judith Cohen Montefiore (1846)
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.
GIBLET PIE.
Prepare the giblets as for "stewed giblets" they should then be laid in a deep dish, covered with a puff paste, and baked.
From: The Jewish Manual by Lady Judith Cohen Montefiore (1846)