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Giblet Soup

A hearty soup made from goose or fowl giblets, ham, stock, onion, herbs, and thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and marjoram match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Giblet Soup

Ingredients

Directions

Prepare

  1. Prepare the giblets by cutting the gizzard into small pieces about ½ inch square.

  2. Combine the giblets, diced ham, and butter in a stewpan. Fry for a few minutes.

Simmer the soup

  1. Add the stock, onion with cloves, herbs, salt, pepper, and celery seeds in a muslin bag.

  2. Simmer gently for 2 hours.

  3. Remove the giblets and place them in a tureen.

  4. Strain the soup.

Thicken and serve

  1. Mix butter and flour over low heat until slightly browned.

  2. Gradually add the thickening mixture to the strained soup.

  3. Let it boil for 15 minutes.

  4. Return the giblets to the soup for a few minutes to heat through.

  5. Serve with toasted sippets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + marjoramtop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Marjoram + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Marjoram + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together615 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose or fowl giblets
Provide the main meat and rich flavour of the soup.
Stock
Forms the liquid base that carries all the flavour of the soup.
Butter and flour
Cooked together into a roux that thickens the strained soup.
Lean ham
Adds savoury, salty depth when fried with the giblets.

The step that matters

Browning the butter and flour roux. Cooking flour in fat over low heat develops a nutty flavour and removes raw starch taste. Adding the roux gradually to hot soup, while stirring, prevents lumps from forming.

Swap the onion

How well each one fits the dish's main ingredients (ham, butter, clove, marjoram, pepper, celery, flour):

  1. Carrotfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against ham, butter, clove, marjoram, pepper, celery, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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