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To Stew Giblets

A veal and giblet stew with vegetables, butter, flour, 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 ↓

To Stew Giblets

Ingredients

Directions

Prepare the giblets

  1. Scald the giblets, then clean the giblets.

  2. Cut the pinions in two.

  3. Cut the head, neck, legs, and gizzards into smaller pieces.

Make the broth

  1. Place the giblets and veal in a stewpan.

  2. Cover with water.

  3. Bring to a boil, skimming off any scum.

  4. Add onions, turnips, carrot, thyme, and parsley.

  5. Stew until tender.

  6. Strain the mixture through a sieve.

  7. Wash the giblets with warm water.

Make the sauce and serve

  1. Melt the butter in a separate stewpan.

  2. Stir in the flour until smooth.

  3. Gradually add the broth and giblets.

  4. Stew for 15 minutes.

  5. Season with salt.

  6. Add the Lisbon wine if desired.

  7. Stir in the chopped parsley.

  8. Bring to a boil.

  9. 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
Gives the broth body and rich meaty flavor as it stews.
Giblets
Provide the main meat and gelatinous texture of the stew.
Onions
Release sweetness and aromatic depth into the broth as they cook.
Butter
Carries flavor and enriches the sauce with fat for a smooth mouthfeel.
Flour
Thickens the broth into a smooth, lightly bodied sauce when cooked with butter.

The step that matters

Stir in the flour until smooth. Cooking flour in melted butter before adding liquid lets starch granules coat evenly. Adding it all at once or unevenly creates lumps that are hard to remove.

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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