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Giblet Pie

A pie filled with stewed goose giblets and gravy, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Giblet Pie

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the giblets

  1. Clean the goose giblets well and stew them in 1½ cups of water over low heat until half cooked.

  2. Divide the necks, wings, legs, and gizzards into pieces and let them cool in the cooking liquid.

  3. Once cooled, season the giblets with 1 teaspoon of black pepper, ¼ teaspoon of coarse sea salt, and ½ teaspoon of cayenne pepper.

Assemble and bake

  1. Place the seasoned giblets in a pie dish and add 1 cup of the cooking liquid.

  2. Cover with pie crust and bake at 400°F (200°C) for 1 to 1½ hours.

Make the gravy and serve

  1. Skim the fat from the remaining cooking liquid.

  2. Thicken the skimmed liquid with flour and butter, and season to taste.

  3. Raise the crust on one side.

  4. Pour the gravy into the pie.

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

  1. Flour + buttertop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Meat + buttertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + flourtop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + meattop 19% of all pairs
    Aroma overlaplow
    Mentioned together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + buttertop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely 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

Goose giblets
Provide the main meat, with the gizzards and necks adding rich, savoury flavour to the pie.
Flour
Thickens the skimmed cooking liquid into a gravy that holds together around the meat.
Butter
Adds richness and body to the flour-thickened gravy.
Pie crust
Encloses the giblets and gravy, browning in the oven as it bakes.

The step that matters

Skim the fat from the cooking liquid. Fat left in the liquid can make the gravy greasy and keep it from thickening smoothly, so it should be removed before thickening.

“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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