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Giblet Pie

A savory pie filled with boiled giblets and gravy, topped with a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Giblet Pie

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Pie

Ingredients

Directions

Prepare the filling

  1. Wash and clean the giblets.

  2. In a stew-pan, season giblets with salt, pepper, and butter rolled in flour.

  3. Cover giblets with water and stew until very tender.

Assemble and bake

  1. Line a pie dish with the crust and add the giblets.

  2. If the gravy is too thin, add more butter rolled in flour and let it boil.

  3. Pour the gravy over the giblets, cover with the top crust, and cut a square opening in the center.

  4. Decorate the opening with leaves of the crust.

  5. Bake in the oven until the crust is golden brown.

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.

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.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour 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

Giblets
Main filling that becomes tender through slow stewing in water.
Butter
Adds richness and moisture to the gravy and seasoning.
Flour
Thickens the stewing liquid into gravy when rolled with butter.
Pie crust
Encloses the filling and browns in the oven for a golden finish.

The step that matters

Adding the butter and flour to thicken the gravy. Flour must be cooked in the simmering liquid to gelatinize its starch and thicken the gravy. If the gravy is too thin, it will run out of the pie, so it should boil until thickened before the crust is closed.

“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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