Giblet Pie is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pie of steak, duck or goose giblets, onion and herbs in a savoury shortcrust pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Giblet Pie.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
966. INGREDIENTS — A set of duck or goose giblets, 1 lb. of rump—steak, 1 onion, 1/2 teaspoonful of whole black pepper, a bunch of savoury herbs, plain crust.
Mode.–Clean, and put the giblets into a stewpan with an onion, whole pepper, and a bunch of savoury herbs; add rather more than a pint of water, and simmer gently for about 1–1/2 hour. Take them out, let them cool, and cut them into pieces; line the bottom of a pie—dish with a few pieces of rump—steak; add a layer of giblets and a few more pieces of steak; season with pepper and salt, and pour in the gravy (which should be strained), that the giblets were stewed in; cover with a plain crust, and bake for rather more than 1–1/2 hour in a brisk oven. Cover a piece of paper over the pie, to prevent the crust taking too much colour.
Time.–1–1/2 hour to stew the giblets, about 1 hour to bake the pie.
Average cost, exclusive of the giblets, 1s. 4d.
Sufficient for 5 or 6 persons.
THE BRENT GOOSE.–This is the smallest and most numerous species of the geese which visit the British islands. It makes its appearance in winter, and ranges over the whole of the coasts and estuaries frequented by other migrant geese. Mr. Selby states that a very large body of these birds annually resort to the extensive sandy and muddy flats which lie between the mainland and Holy Island, on the Northumbrian coast, and which are covered by every flow of the tide. This part of the coast appears to have been a favourite resort of these birds from time immemorial, where they have always received the name of Ware geese, no doubt from their continually feeding on marine vegetables. Their flesh is very agreeable.
Modern Redaction
Ingredients:
duck or goose giblets (also turkey giblets)
450g rump steak, diced
1 onion, peeled
1 bunch of mixed savoury herbs
1/2 tsp whole black peppercorns
1 batch savoury shortcrust pastry
salt and freshly-ground black pepper, to taste
Method:
Clean the giblets then combine in a pan with the onion, black peppercorns and savoury herbs. Add 1l water, bring to a simmer and cook gently for about 90 minutes. Remove the giblets from the pan, set aside to cool then chop into pieces. Strain the liquid from the pan and reserve.
Line the base of a pie dish with half of the steak, then add a layer of the giblets before adding the remaining steak. Season with salt and black pepper then pour over the reserved cooking liquid.
Prepare the savoury shortcrust pastry according to the recipe and use to cover the pie. Make steam holes or slashes in the pastry then transfer to an oven pre-heated to 180°C and bake for about 90 minutes, or until cooked through. If the pastry is colouring too quickly cover with parchment paper.
Serve hot with fine beans, boiled potatoes and gravy.
