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To Stew Giblets

A hearty stew of veal and giblets simmered with vegetables and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

To Stew Giblets

Ingredients

Directions

Prepare the giblets

  1. Scald and clean the giblets.

  2. Cut the pinions in half, the head, neck, and legs in half, and the gizzards into quarters.

Make the broth

  1. Place the giblets and veal in a large pot and cover with water.

  2. Bring to a boil, skimming off any scum.

  3. Add the onions, turnips, carrot, thyme, and parsley.

  4. Simmer until tender, then strain the broth.

Finish the stew

  1. In a separate pot, melt the butter and stir in the flour until smooth.

  2. Gradually add the strained broth and giblets.

  3. Simmer for 15 minutes.

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

  5. Just before serving, stir in the chopped parsley and bring to a quick boil.

  6. Serve in a 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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 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

Veal scrag
Gives the stew its meaty body and rich, savory flavor as it simmers.
Giblets
Add gelatin and deep, savory flavor to the broth as they cook down.
Onions
Release sweetness and savory depth into the broth during long simmering.
Butter and flour
Form a roux that thickens the strained broth into a smooth, body-rich sauce.

The step that matters

Skimming the boil. Scum rising at the first boil contains coagulated proteins and impurities that cloud the broth and taste bitter if left in. Removing it early keeps the broth clear and clean-flavored.

Swap the walnut

How well each one fits the dish's main ingredients (veal, onion, turnip, carrot, thyme, parsley, butter):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against veal, onion, turnip, carrot, thyme, parsley, butter. 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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