To make a Gibblet-Pye

Method

Take two Pair of Gibblets nicely cleaned, put all but the Liver into a Sauce-pan, with two Quarts of Water, twenty Corns of whole Pepper, three Blades of Mace, a Bundle of Sweet Herbs, and a large Onion. Cover them close, and let them stew very softly till they are quite tender; then have a good Crust ready, cover your Dish, lay a fine Rump-stake the Bottom, seasoned with Pepper and Salt; then lay in your Gibblets with the Liver, and strain the Liquor they were stewed in; season it with Salt, and pour into your Pye, put on the Lid, and bake it an Hour and half.

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