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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 131
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131 A Giblet Pie Take the giblets out of the goose place them, with the exception of the liver but with the [illegible], fat, head and neck, into boiling water; to blanche - remove the skin from the fat, and beak, put into a stew pan, a piece of butter the size of a walnut, on ounce, cut in slices, a bay leaf, a little salt, and pepper and Sugar - Place it on the fire till the onion is [brown?] place in the giblets with the head cut in two let them remain on the fire for about 3 minutes stirring them round - then add one quart of boiling water and let them stew gently for two hours remove from the fire and let them get cold - Take a pie dish and place a piece of steak on the bottom then place over that the giblets with the liver and steak again over them, add the liquor the giblets
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131 A Giblet Pie Take the giblets out of the goose place them, with the exception of the liver but with the [illegible], fat, head and neck, into boiling water; to blanche - remove the skin from the fat, and beak, put into a stew pan, a piece of butter the size of a walnut, on ounce, cut in slices, a bay leaf, a little salt, and pepper and Sugar - Place it on the fire till the onion is [brown?] place in the giblets with the head cut in two let them remain on the fire for about 3 minutes stirring them round - then add one quart of boiling water and let them stew gently for two hours remove from the fire and let them get cold - Take a pie dish and place a piece of steak on the bottom then place over that the giblets with the liver and steak again over them, add the liquor the giblets
Szathmary Culinary Manuscripts and Cookbooks
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