Name: Giblet Pie-another Way
Ingredients: tips of the wings, heart, liver, head, neck, and gizzard of a goose; coarse sea salt; water; black pepper; flour; pie crust

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.

Clean the giblets well and boil them in enough water to cover, adding salt.
Remove the giblets when tender and set aside.
To the boiling water, add pepper, more salt if needed, and a little flour to thicken.
Make a pie crust and cover the bottom and sides of a pie dish.
Place the giblets in the dish and pour some gravy over them.
Cover the top with pie crust, leaving an opening for steam to escape.
Bake in a 400°F (200°C) oven until golden.
Heat the remaining gravy and serve it in a tureen with 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.

Pepper + flourtop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Liver + peppertop 21% of all pairs

Smell alikemoderate

Cooked together2,375 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + flourtop 28% of all pairs

Smell alikelow

Cooked together1,418 recipes

Shared aroma: isobutyraldehyde (malty, green).