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To Stew Giblets

A stew made from chicken neck, pinions, and gizzard simmered with stock, herbs, anchovy, catsup, onion, wine, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: White wine and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Stew Giblets

Ingredients

Directions

Make the stew

  1. In a pot, combine the neck, pinions, and gizzard with the second stock.

  2. Add the sweet herbs, anchovy, peppercorns, catsup, and onion.

  3. Simmer until the giblets are tender.

  4. Stir in the white wine.

Finish and serve

  1. Thicken the stew with flour and butter.

  2. Squeeze in the lemon juice and serve.

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. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Neck
Gives the stew its meaty body and rich flavour as it simmers.
Gizzard
Becomes tender during simmering and adds a firm, meaty texture.
Flour and butter
Thicken the stew by swelling in the hot liquid to give it body.
Second stock
Forms the cooking liquid that carries the flavour of the whole stew.
Lemon juice
Adds acidity that brightens the rich, savoury stew.

Swap the lemon

How well each one fits the dish's main ingredients (anchovy, onion, white wine, flour, butter):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Plumfits about as well
  4. Grapefits less well

Fit is the average pairing score against anchovy, onion, white wine, flour, butter. 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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