What's on the Menu?!: Giblet Pie with Oysters

Smiley's Cookbook (1895)

GIBLET PIE WITH OYSTERS

Mrs. Charles H. Gibson's Maryland and Virginia Cook Book (1894)

Giblets of 2 full-grown chickens

Rich Paste

1 quart oysters

Oyster liquor

Flour

Butter

Salt and pepper

Take the giblets of two full-grown chickens or a large turkey, stew them until nearly done, then cut them up in pieces an inch in size. Have ready a pan lined with rich paste, into which pour the giblets mixed with a quart of oysters. Put in also enough of the oyster liquor to make the pie very juicy. Add flour to thicken slightly, with butter, pepper and salt, and bake until the pastry is a light brown.

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