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Giblet Pie

A savory pie filled with giblets, beef steak, onions, parsley, shallot, and forcemeat balls, baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Giblet Pie

Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 3,737 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Giblet Pie

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare the giblets as you would for soup.

  2. Line a pie dish with your chosen crust.

Layer and bake

  1. Place the beef steak at the bottom of the dish.

  2. Layer the giblets on top, seasoning each layer with pepper, salt, chopped onions, parsley, and shallot.

  3. Add a few forcemeat balls for stuffing.

  4. Moisten the layers with water or stock.

  5. Bake in a 350°F (175°C) oven for one hour.

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. Parsley + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,737 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + shallottop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + clovetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Giblets
Form the main filling and give the pie its rich, meaty flavour.
Beef steak
Adds meat and savoury depth as the base layer of the pie.
Pie crust
Encloses the layers and holds the filling during baking.
Forcemeat balls
Add a seasoned stuffing texture among the layers of meat.
Water or stock
Moistens the layers so the filling cooks through without drying out.

Flavor stand-ins for the onion

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

  1. Chivebetter flavor fit
  2. Carrotbetter flavor fit
  3. Leekbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against beef, pepper, parsley, clove, shallot. 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.

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