Humble Pie

At some point in each of our lives, we will fill the metaphoric meaning behind this recipe, whether we admit it or not. But what is “Humble Pie”?

Quite simply, the origin of “eating humble pie” came from ancient times, when the deer entrails of the daily hunt were thrown to the peasants, who then made them into a pie while the aristocrats ate the better meat. Quite simply, eating humble pie is to face the lowest forms of humiliation.

I remember a time I faced the Military Tribunal, something about shooting on our own forces…

Humble Pie


  • Entrails of a deer – stomach, washed intestine, liver, etc.
  • Beef suet to the same weight as the deer entrails
  • 10 cloves
  • 1 tsp mace
  • 1 tsp nutmeg
  • 1 tsp cinammon
  • 1 pinch salt
  • 4 pounds of currants
  • 1/2 pound of candied orange, lemon and citron peel
  • 1/2 pound of dates
  • pie shells


  1. Parboil the Humbles of a deer
  2. Take all the fat off of them
  3. Add the Beef suet and mince it finely
  4. Season it with cloves, mace, nutmeg, and a little cinammon and salt
  5. Put some currants, candied peels and dates, stoned and sliced
  6. Fill your pie and lid it
  7. When baked, put in a sack and serve it

2 responses to “Humble Pie

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