Skip to main content
Main

Giblet Soup

A soup made from goose or duck giblets, beef shin, bones, onions, carrots, herbs, butter, flour, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 14,555 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Soup

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare the giblets

  1. Scald the giblets and cut the gizzards into 8 pieces.

Make the soup

  1. In a stewpan, combine the giblets, beef, bones, onions, herbs, pepper, salt, and water.

  2. Simmer until the giblets are tender, skimming the surface as needed.

  3. Strain the soup through a sieve and add the butter mixed with flour.

  4. Bring the soup to a boil for a few minutes and pour it over the giblets.

Serve

  1. Remove the giblets and place them in a tureen.

  2. Optionally, flavor with port wine and a little mushroom ketchup.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together21,601 recipes

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

  3. Beef + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,092 recipes

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

  4. Beef + peppertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together18,971 recipes

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

  5. Beef + carrottop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together6,606 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

Goose or duck giblets
Provide the main meat and rich flavour of the soup.
Shin of beef
Adds meaty depth and body to the broth as it simmers.
Butter mixed with flour
Thickens the soup slightly and adds richness.

The step that matters

Skimming the surface while simmering. Simmering skims off foam and impurities that would otherwise cloud the broth and taste bitter. Removing them as they rise keeps the soup clear and clean-flavoured.

Flavor stand-ins for the carrot

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

  1. Potatobetter flavor fit
  2. Chivebetter flavor fit
  3. Leekabout as good a flavor fit
  4. Carrotthe original

Fit is the average pairing score against beef, onion, pepper, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

More giblet soup recipes

Chicken 12Duck 7Clear 4Irish 3Lamb 3Turkey 3 See all 146 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipesCorned BeefCorned Beef87 recipes