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Giblet Pie

A baked pie with beef and stewed giblets, seasoned with pepper and salt, topped with flour‑coated liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Giblet Pie

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Pie

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the giblets

  1. Prepare the giblets as directed for making giblet soup.

  2. Stew the giblets in water with pepper and salt for about 1 hour.

  3. Remove the giblets from the liquid.

  4. Let them cool.

Assemble and bake

  1. Layer the beef at the bottom of a pie dish.

  2. Place the cooled giblets on top of the beef.

  3. Season with pepper and salt.

  4. Add a little flour to the liquid.

  5. Pour the liquid over the meat and giblets.

  6. Cover the pie.

  7. Bake at 350°F (175°C) for about 1.5 hours.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 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
Provide the main savoury meat and rich flavour of the pie filling.
Beef
Forms the base layer of meat, adding savoury flavour and moisture as it cooks.
Flour
Added to the cooking liquid to thicken it into a gravy-like sauce.

The step that matters

Add a little flour to the liquid. Flour must be stirred into the liquid so it dissolves evenly; added in lumps it will not thicken the sauce smoothly and can leave floury pockets.

“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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