offal - cheap and definitely old style

sparrer

Having grown up in the 50/60's with my step-dad who was a butcher there's nothing we didn't have, and it all tasted so much better than the processed meats of today. Fresh brawn, sweetbreads, proper faggots and sausages he made in his shop, I'm beginning to make my mouth water at the thought of real meat! Nothing was intensively farmed, injected, colour-dyed, force fed or any of the other gruesome things they do to animals these days. I do recall people thinking us very well-off because we had chicken throughout the year, not just at Christmas or Easter. Imagine, chicken = wealth!

Stephen_Leak

This thread looks like the natural home for this modernised wartime recipe. The liver does predominate the flavours.

CHICKEN GIBLET PIE

Serves 2

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled flaky pastry
500g of chicken giblets
1 egg (see below)
Water
1 rasher of bacon
1 onion
1 tablespoon of oil
100ml of water
1 teaspoon of dried herbs
Another egg (see above)

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet. If you are using frozen giblets, make sure that they are completely defrosted before use. Leave them in the fridge overnight, or out of the fridge and covered for at least 4 hours.

METHOD

Put the first egg into a saucepan on a medium heat and cover with water. Bring the water to the boil. Boil for about 10 minutes. Drain off the hot water and replace with cold water. Allow the egg to cool before handling. Remove the shell and chop it into tiny pieces.

Cut the bacon into 2 cm (1 inch) pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Fry the giblets, onion and bacon for 5 minutes. Stir frequently to stop it sticking. Add the 100ml of water. Continue to cook for another 5 minutes, until the meat is cooked thoroughly. Stir frequently to stop it sticking.

Cut the giblets into 2 cm (1 inch) pieces. Remove the meat from the neck bones, and discard the bones. Add the hard-boiled egg and herbs. Mix thoroughly.

Put into an ovenproof dish.

Break the second egg into a bowl and pick out any bits of shell. Mix up the egg.

Unroll the pastry. Moisten the rim of the dish with some of the egg. Cut off a strip of pastry and place it around the moistened rim of the dish. Moisten the top of the strip of pastry with some more of the egg. Cover the dish with the pastry, pressing the edges down firmly. Trim the edges and make a hole in the centre. Brush the pastry with the remainder of the egg, which will make it come out of the oven shiny.

Cook in a pre-heated oven at 200°C, 400°F, gas mark 6 for 10 minutes, and then at 180°C, 350°F, gas mark 4 for 25 minutes.

IMPORTANT NOTE

Liver is unsuitable for pregnant women, or even women who are trying to conceive. It contains high levels of retinol, a type of Vitamin A, and the body can store this.

Stephen_Leak

Found it! Ox liver & bacon.

http://forums.moneysavingexpert.com/showthread.html?t=631835

madvixen

I was watching the Great British Food Revival last night and they were focusing on offal. It got me thinking as to what parts of an animal I wouldn't/couldn't eat regardless of how good value it was. For me, I would have to draw the line at lung and heart.
Where does everyone else draw the line?

bargainbetty

Heart doesn't bother me, nor do brains or lungs. Weirdly, I won't eat liver or kidneys. I think it's because I know they process all the toxins through the body, so I imagine them to be a bit like old filters - all gunked up.

Popperwell

I'm less of a meat eater these days mainly sticking to fish or chicken/turkey. Then occasionally perhaps pork and lamb. I avoid beef and offal.

I am not a fussy eater and will try most things that are put in front of me.

I still have to see the programme.

empy

I would and do eat Ox heart- if slow cooked, it's soooo yummy- even my children eat it However they are around £6.00 ish at the butchers so not so cheap as they were apparently they are used to feed some pets, such as piranhas( I think!) I can't stand liver, too much nasty chewy stuff at school. Kidneys are just wrong and brains- well I'm feeling sick just thinking about them.......

Tiglath

I start and stop at liver. You can keep the rest

spike7451

Liver & Kidneys are as far as I go,I ate heart once & found it disgusting,like eating a rubber boot!

thriftyniftyme

I'd eat most stuff I'm usually a squeamish person, but I've never been that bothered by which bit of the animal. The only thing I would struggle with is the heads, if they still look like heads, and eyeballs. I wish that wasn't the case as it feels a little hypocritical.

I don't like brain or tripe much. I have had heart and lungs and they were nice, I love liver and kidney. Pig cheek is awesome. Trotter is good but what you save in money you have to make up for in faffing about and it's not worth it, financially or taste-wise. I'd happily try other 'parts' as well, I'm pretty sure I have but just don't recall - my mum used to make all that stuff. In fact, I watched that programme last night going 'mmmm' most of the time! (Not the tripe shop bit though). I'd happily start an offal club if I thought I could persuade any of my acquaintances to join me!