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Giblet Pie

A pie filled with boiled goose or duck giblets, beef steak, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Giblet Pie

Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Pie

Ingredients

Directions

Prepare the stock

  1. Clean the giblets thoroughly.

  2. Place giblets in a stewpan with onion, peppercorns, salt, herbs, and enough water to cover.

  3. Stew giblets for 30 minutes.

  4. Remove giblets from the stewpan.

  5. Strain the liquid.

  6. Allow the liquid to cool.

Assemble and bake

  1. In a pie dish, lay the beef steak at the bottom.

  2. Cut the neck into 3 pieces.

  3. Cut the wings into 2 pieces.

  4. Break the joints of the legs.

  5. Split the head in half.

  6. Add the split head to the dish.

  7. Add the gizzard to the dish.

  8. Add the liver to the dish.

  9. Add the heart to the dish.

  10. Season the giblets with salt and pepper.

  11. Pour the cooled gravy into the dish.

  12. Cover the dish with pie crust.

  13. Bake for 1 hour.

  14. Serve hot.

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. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Giblets of goose or duck
Provide the main meat and flavour of the filling, with their juices enriching the gravy.
Beef steak
Lies under the giblets in the dish, adding meaty body and savoury depth to the filling.
Pie crust
Seals the dish over the filling, trapping steam so the meat stays moist as it bakes.

The step that matters

Straining and cooling the stock before adding it to the pie. Pouring hot or unstrained liquid into the crust can make the base soggy and cloud the gravy; cooling lets fat rise and be skimmed, giving a cleaner, firmer filling.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, pepper. 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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