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Giblet Stew

A stew made with giblets, butter, flour, broth, salt, wine, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Stew

Ingredients

Directions

Prepare

  1. Wash the giblets clean with warm water.

  2. Melt the butter in a stewpan.

Make the stew

  1. Stir in the flour until smooth.

  2. Add the broth and giblets, and stew for 15 minutes.

  3. Season with salt and add the Lisbon wine if desired.

  4. Chop the parsley and stir in just before serving.

  5. Bring to a boil and serve in a tureen or soup dish.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Wine + parsleytop 20% of all pairs
    Smell alikelow
    Cooked together3,400 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Butter
Enriches the stew with fat and adds a rich, savoury flavour.
Flour
Stirred into the melted butter, it thickens the broth into a smooth, body-rich sauce.
Lisbon wine
Adds acidity and aromatic depth to the stew when included.

The step that matters

Stir in the flour until smooth. Flour added to hot fat must be stirred constantly so it cooks evenly and forms a smooth roux; otherwise it clumps and the broth thickens unevenly.

Swap the parsley

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

  1. Jalapenofits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Parsleythe original

Fit is the average pairing score against butter, flour, wine. 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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