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Giblet Pie-another Way

A pie made from boiled goose giblets, seasoned with salt, pepper, and flour, topped with pie crust and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Pie-another Way

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the giblets

  1. Clean the giblets well and boil them in enough salted water to cover.

  2. Remove the giblets when tender and set aside.

Make the gravy

  1. To the boiling water, add pepper, more salt if needed, and a little flour; stir until it thickens, then remove from heat.

Assemble and bake

  1. Roll out the pie crust and cover the bottom and sides of a pie dish.

  2. Place the giblets in the dish and pour some of the gravy over them.

  3. Cover the top with more pie crust, leaving a small opening for steam to escape.

  4. Bake in a 400°F (200°C) oven until golden brown.

Serve

  1. Serve the remaining hot gravy in a tureen alongside the pie.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the boiling liquid into a gravy that coats the giblets.
Pie crust
Forms the enclosing pastry that bakes golden brown around the giblets.
Goose giblets
Provide the main meat, with their cooking liquid forming the base of the gravy.

The step that matters

Stirring the gravy as it thickens. Flour added to boiling liquid clumps if not stirred in well, leaving lumps and an uneven gravy. Stirring until it thickens disperses the starch so it thickens smoothly.

“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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