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Another Giblet Pie

A pie of stewed giblets and jointed fowl, seasoned, mixed with wine and mushroom ketchup, and covered with puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Another Giblet Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Stew the giblets in a little water with an onion stuck with cloves, sweet herbs, salt, and whole black pepper.

  2. Remove the onion, herbs, and whole pepper from the stew.

  3. Cut the fowl into joints, then skin and wash the fowl.

  4. Season the fowl with white pepper, salt, and finely minced onion.

Assemble and bake

  1. Combine the fowl, giblets, and gravy in a dish.

  2. Add white wine and mushroom ketchup.

  3. Cover the dish with puff pastry.

  4. Bake for 1 hour at 350°F (175°C).

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 their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  4. Clove + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. 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

Fowl
Forms the meat base of the pie, providing the main body and savory flavor.
Puff pastry
Forms a crisp, flaky crust that browns in the oven and seals the dish.
White wine
Adds acidity and aroma that brightens the rich meat and gravy.
Mushroom ketchup
Adds concentrated savory, umami flavor to the gravy.

The step that matters

Bake for 1 hour at 350°F (175°C). Puff pastry needs a hot, steady oven to rise and brown properly. The fowl must cook through under the crust, so the dish should be checked for doneness rather than only timed.

Swap the white pepper

How well each one fits the dish's main ingredients (onion, clove, pepper, white wine, mushroom, ketchup):

  1. Thymefits better
  2. Marjoramfits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against onion, clove, pepper, white wine, mushroom, ketchup. 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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