Giblet Pie

Fowl giblets layered with bacon and topped with pie crust.

Prepare and stew three or four sets of giblets and when they are done place them in a dish with the meat from the neck and pinions, arranging them in layers with a few slices of boiled bacon between; pour in a little gravy, cover the dish with a good pie-crust and put it in the oven for thirty minutes. If desired mashed potatoes may be put on the top instead of pie-crust and a little mushroom or walnut catsup poured into the dish. Celery and sweet herbs are sometimes used.