Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Giblet Pie
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the giblets
Clean the giblets and place them in a stewpan with the onion, whole pepper, and savory herbs.
Add just over 1 pint of water and simmer for about 1.5 hours.
Remove the giblets, let them cool, and cut them into pieces.
Assemble and bake
Line the bottom of a pie dish with some pieces of rump steak.
Add a layer of giblets and a few more pieces of steak, seasoning with pepper and salt.
Pour in the strained gravy from the giblets.
Cover with a plain crust and bake in a brisk oven at 400°F (200°C) for about 1 hour.
Cover the pie with paper to prevent the crust from browning too much.
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.
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Onion + peppertop 11% of all pairsSmell alikemoderateCooked 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
- Duck or goose giblets
- Simmered to make the stock that becomes the gravy, and provide the main filling meat.
- Rump steak
- Adds meaty body and savory flavor to the filling as it cooks in the pie.
- Plain crust
- Encloses the filling and browns in the oven, giving the pie its structure and golden finish.
The step that matters
Covering the pie with paper. Covering the crust with paper slows browning so it does not darken too much while the filling finishes cooking in the oven.
“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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