Goose Giblet Pie

Layers of goose giblets and steak covered in pie crust.

Take a goose, singe and scald the wings and head, cut off part of the beak and remove the eyes, skin the feet and head, cut open the gizzard and cleanse it, cut the neck into moderate-sized pieces and the liver and heart into halves. Put the giblets into a stewpan with a sliced onion, a few peppercorns and a bunch of sweet herbs, moisten to height with water and keep them gently simmering at the side of the fire for about an hour and a half, leave the giblets until cool and cut them into smaller pieces. Take a pie-dish and fill it with alternate layers of tender steak and the giblets, seasoning each layer with salt and pepper. Strain in the cooking liquor of the giblets and cover the whole with a good plain crust, trimming off neatly round the edges and making a hole in the center. Lay a sheet of paper over the top of the pie and bake for an hour and a half in a brisk oven. It may be served either hot or cold.