Humble pie is made using the umbles or innards of a deer. Here’s a recipe from Nathan Bailey’s Dictionarium Domesticum of 1736: Boil the umbles of a deer until they are very tender, set them by till they are cold, and chop them as small as meat for minc’d pyes, and shred to them as much beef suet, six large apples and half a pound of currants, as much sugar; seasoning with salt, pepper, cloves and nutmegs, according to your palate; mix all well together, and when you put them into the paste, pour in half a pint of sack, the juice of one orange and two lemons, then close the pie, bake it, and
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