_Ingredients._—A set of duck or goose giblets, 1 lb. of rump-steak, 1
onion, ½ teaspoonful of whole black pepper, a bunch of savoury herbs,
plain crust. _Mode._—Clean, and put the giblets into a stewpan with an
onion, whole pepper, and a bunch of savoury herbs; add rather more than
a pint of water, and simmer gently for about 1½ hour. Take them out,
let them cool, and cut them into pieces; line the bottom of a pie-dish
with a few pieces of rump-steak; add a layer of giblets and a few more
pieces of steak; season with pepper and salt, and pour in the gravy
(which should be strained), that the giblets were stewed in; cover
with a plain crust, and bake for rather more than 1½ hour in a brisk
oven. Cover a piece of paper over the pie, to prevent the crust taking
too much colour. _Time._—1½ hour to stew the giblets, about 1 hour to
bake the pie. _Average cost_, exclusive of the giblets, 1_s._ 4_d._
_Sufficient_ for 5 or 6 persons.