Cookery for every household

To Prepare the Giblets. — The giblets comprise the gizzard, liver, heart, head, neck, feet, and the pinions of the wings of a bird. Goose giblets are perhaps the best for making a pie, but those of a fowl, duck, turkey, &c., can all be used. Cut the gall-bag and any green parts carefully from the liver. Cut lightly through the whitest part of the gizzard, and remove the bag of stones from the inside, then pull off all fat and loose pieces of skin. Scald the feet and skin them, removing the claws, scald the head also, removing the eyes, beak, and all feathers, and then split the skull in two. Wash all the parts carefully, using a little salt in the water to get rid of the blood. When thoroughly clean, cut them in pieces and put them in a stewpan with the stock. (There should be enough to cover them.) Allow them to cook slowly from f to 1 hour, according to the kind of giblets used. If the stock is not well-flavoured, or if water has to be used, a few small pieces of flavouring vegetables and a bunch of herbs should be added. When sufficiently cooked, strain the giblets and reserve the stock to make gravy for the pie. Cut the beef in small thin strips, dip these in flour seasoned with pepper, salt, a pinch of nutmeg, and a pinch of mace, then roll them up with a little chopped shallot inside. Place these little rolls at the bottom of a pie dish, and then lay in the giblets, seasoning them with more pepper and salt. Lay the bacon, cut in small pieces, on the top and pour in a little of the stock. Cover the pie with a good crust as directed on p. 337, and bake steadily until the meat is thoroughly cooked. When ready, pour in a little more stock through the hole in the top, decorate with parsley and serve hot. Time to cook, about 2 hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 6 d. 1459. Grouse Pie (PStS de Grouse) A brace of grouse. \ lb. beef steak. 1 oz. butter. J lb. fat bacon. 2 hard-boiled eggs. Chopped parsley and chopped shallot. Seasoning. Some game stock. Flaky or puff pastry. Prepare the grouse carefully and cut them in neat joints, removing the head and neck, the feet, and the ends of the wings. Cut the beef in small thin pieces and fry them a few minutes in the 1 oz. of butter. Then take a pie dish and place at the foot of it half the bacon cut in small pieces, then put in the beef, and season with pepper, salt, a little chopped parsley, and shallot. Arrange the joints of game on the top of this and put some more of the seasoning, &c., over. Cut up the hardboiled eggs and place them on the top and then cover with the remainder of the bacon. Pour in some good game stock, cover with flaky or puff pastry as directed on p. 337, and bake in a good oven. When the pie is cooked put the feet, well scalded and skinned, and if possible brushed over with a little glaze, in the hole in the top. Note. — Other game may be used in the same way. The addition of a few mushrooms would be an improvement to the pie. Sometimes the joints of game are fried brown in a little fat before being put into the pie dish. A little wine may be added to the gravy if wished. Time to cook, 1 £ to 2 hours. Sufficient for 8 or 9 persons. 1460. Meat and Potato Pie (Tinned Meat) 1 lb. tinned meat. 3 or 4 tomatoes. 1 cupful cooked haricot beans. Seasoning. Potato pastry.