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Giblet Pie

A pie made with goose giblets, pastry crust, and a gravy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Giblet Pie

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Giblet Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the giblets

  1. Clean and half stew the goose giblets.

  2. Cut the leg in two, the wing and neck into three, and the gizzard into four pieces.

  3. Preserve the cooking liquid and let the giblets cool.

  4. Season the giblets with salt and black pepper and place them in a deep dish.

Assemble and bake

  1. Cover with pastry and brush with egg yolk.

  2. Bake in a 350°F (175°C) oven for 1.5 hours.

Make the gravy

  1. Skim the fat from the reserved liquid and heat it in a clean saucepan.

  2. Thicken the liquid with flour and butter or flour and water.

  3. Season with pepper, salt, and lemon juice, and add browning if desired.

  4. Strain the gravy through a fine sieve.

Serve

  1. After baking, pour some gravy into the pie through a funnel.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Goose giblets
Form the rich, meaty filling that the gravy is made from.
Egg yolk
Brushed on the pastry to promote browning and a glossy finish.
Flour
Thickens the cooking liquid into a smooth gravy.
Butter
Adds richness and fat to the thickened gravy.
Lemon juice
Adds acidity that brightens the savory gravy.

The step that matters

Thicken the liquid with flour and butter or flour and water. Flour must be cooked into the hot liquid, or it stays lumpy and raw-tasting. Whisking it in gradually keeps the gravy smooth and properly thickened.

“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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