Giblet Pie

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 set of goose giblets
  • 1 onion, sliced bouquet garni
  • salt and pepper
  • 1 lb. rump steak puff pastry using
  • 6 oz. flour, etc. egg or milk for glazing


Wash the giblets, put in a saucepan with sliced onion, bouquet garni and seasoning, cover with cold water, simmer gently 1½–2 hr. Slice the steak thinly, and season it. Place alternate layers of steak and giblets in a pie-dish (approx. pt. size) which should be filled, and strain over enough stock to come three-quarters of the way up the dish. Cover the pie with puff pastry (allowing the meat to cool first, if possible) and bake in a hot oven (425°–450° F., Gas 7–8) until pastry is set—about 20 min.—then lower heat to moderate (350°–375° F., Gas 4–5) and continue cooking until meat is tender—about 60 min. more. Fill up the pie with the remainder of the hot stock.

The pie may be glazed with egg or milk, about 20 min. before it is ready.