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Giblet Pie

A savory pie made with boiled giblets, rump steak, onion, pepper, herbs, and gravy, topped with plain crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Giblet Pie

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Pie

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the giblets

  1. Clean the giblets.

  2. Place the giblets in a stewpan with the onion, whole pepper, and savory herbs.

  3. Add just over 1 pint of water.

  4. Simmer for about 14 hours.

  5. Remove the giblets from the stewpan.

  6. Let the giblets cool.

  7. Cut the cooled giblets into pieces.

Assemble and bake

  1. Line the bottom of a pie dish with some pieces of rump steak.

  2. Add a layer of giblets.

  3. Add more pieces of steak.

  4. Season the layers with pepper and salt.

  5. Pour in the strained gravy from the giblets.

  6. Cover with a plain crust.

  7. Bake in a brisk oven at 400°F (200°C) for about 1 hour.

  8. Cover the pie with paper to prevent the crust from browning too much.

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

  1. 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

Giblets
Give rich, meaty flavour to the filling and the gravy after long simmering.
Rump steak
Adds tender, juicy meat that softens in the pie's own moisture as it bakes.
Onion
Adds savory sweetness and aroma to the simmering liquid that becomes the gravy.
Plain pie crust
Seals in the filling and browns on top in the hot oven.

The step that matters

Cover the pie with paper. The crust's sugars and proteins brown quickly in a brisk oven, so it can darken or burn before the filling heats through. A paper cover slows surface browning while the heat reaches the meat and gravy inside.

“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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