Clean two pair of giblets well, and put all but the livers into a saucepan,
with two quarts of water, twenty corns of whole pepper, three blades of
mace, a bundle of sweet-herbs, and a large onion; cover them close,
and let them stew very gently till they are tender. Have a good
crust ready, cover your dish, lay at the bottom a fine rump
stake, seasoned with pepper and salt, put in your giblets, with
the livers, and strain the liquor they were stewed in; then
season it with salt, and pour it into your pie; put on the lid,
and bake it a hour and a half.
A quick google to understand the 'pair of giblets' a little better, and the origin of the recipe is revealed. The recipe is almost identical to Hannah Glasse's published in 1747 in her groundbreaking 'The Art of Cookery, Made Plain and Easy'.
Thank you to James, our work experience student last week, for an excellent piece of transcription work.