Why it works: Mace and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,078 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
To Make a Giblet Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the stock
In a saucepan, combine giblets (except livers), water, peppercorns, mace, sweet herbs, and onion.
Cover and simmer gently until tender.
Assemble and bake
Prepare a pie crust and place it in a dish.
Season the rump steak with pepper and salt, and lay it at the bottom of the crust.
Add the giblets and livers on top.
Strain the cooking liquid, season it with salt, and pour it into the pie.
Cover with the lid and bake at 400°F (200°C) for 1.5 hours.
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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Mace + oniontop 17% of all pairsSmell alikelowCooked together7,078 recipes
Shared aroma: eugenol (clove, spicy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rump steak
- Provides meat that becomes tender and flavorful as it cooks in the pie.
- Giblets
- Supply the main meat and rich flavor for the stock and filling.
- Pie crust
- Encloses the filling and forms the baked, browned outer shell.
- Onion
- Adds savory depth to the stock that the pie liquid carries.
The step that matters
Simmer the giblets gently until tender. Vigorous boiling toughens meat and can cloud the liquid. Gentle simmering lets collagen soften slowly, so the giblets become tender and the stock stays clear for the pie.
“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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