Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Giblet Pie
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the giblets
Clean the giblets and place them in a stewpan with the onion, black pepper, and savory herbs.
Add just over 1 pint of water and simmer gently for about 1.5 hours.
Remove the giblets, let them cool, and cut them into pieces.
Assemble the pie
Line the bottom of a pie dish with some pieces of rump steak.
Add a layer of giblets and more pieces of steak, seasoning with pepper and salt.
Pour in the strained gravy from the giblets.
Cover with the pie crust and bake in a brisk oven at 400°F (200°C) for about 1 hour.
Cover the pie with a piece of paper to prevent the crust from browning too much.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Duck or goose giblets
- Provide the main meat and rich flavour that the gravy is built from.
- Rump steak
- Adds meaty body and savoury flavour to the filling as it cooks in the gravy.
- Plain pie crust
- Encloses the filling and browns in the oven to form the top crust.
The step that matters
Covering the pie with paper. Crust browns quickly in a hot oven, so covering it partway through stops it darkening before the filling is heated through.
“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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