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Giblets Stewed

A stew of veal scrag and giblets with onions, turnips, carrot, herbs, and optional wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Giblets Stewed

Ingredients

Directions

Prepare the giblets

  1. Scald and clean the giblets, cutting the pinions in two and the head, neck, and legs in two.

  2. Cut the gizzards into four pieces.

  3. Place the giblets and veal in a stewpan, cover with water, and bring to a boil.

  4. Remove the giblets and veal.

Make the stew

  1. Add onions, turnips, carrot, thyme, and parsley to the pot.

  2. Stew until tender.

  3. Strain through a sieve.

  4. Wash the giblets with warm water to remove herbs.

Thicken and serve

  1. Melt butter in a stewpan, add flour, and stir until smooth.

  2. Pour in the broth and giblets.

  3. Stew for 15 minutes.

  4. Season with salt and add Lisbon wine if desired.

  5. Chop green parsley and add just before serving.

  6. Bring to a boil and serve in a tureen or soup dish.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal scrag
Provides meat and body that flavours the broth as it stews.
Giblets
Add rich, savoury flavour to the broth and body to the stew.
Onions
Add sweetness and aromatic depth to the broth as they cook down.
Turnips
Add mild sweetness and body as they soften during stewing.
Flour
Thickens the broth when cooked with butter into a smooth base.

The step that matters

Stirring the flour into the melted butter. Cooking the flour in butter before adding liquid coats the starch grains so they disperse evenly. Adding liquid without stirring smooth can leave lumps, so the sauce thickens unevenly.

Swap the walnut

How well each one fits the dish's main ingredients (veal, onion, turnip, carrot, thyme, parsley, butter):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against veal, onion, turnip, carrot, thyme, parsley, 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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