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Giblet Gravy

A savory gravy made from boiled giblets, thickened with flour and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Gravy

Ingredients

Directions

Prepare the giblets

  1. Boil the giblets for 2 hours.

  2. Remove the giblets.

  3. Chop the gizzard and heart.

  4. Braid the liver.

  5. Return the giblets to the pot.

Make the gravy

  1. Thicken the gravy with 1 tablespoon of flour mixed with cold water.

  2. Season with salt and pepper.

  3. Let it simmer for 1 hour.

  4. Add the drippings to the gravy.

  5. Bring the gravy to a boil.

  6. Serve.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Giblets
Provide the main meaty flavor and body of the gravy as they cook down in the broth.
Flour
Thickens the gravy as its starch swells when heated in liquid.

The step that matters

Thicken the gravy with flour mixed with cold water. Flour added directly to hot liquid clumps, because its starch surface gels before it disperses. Mixing it with cold water first lets the grains separate so the gravy thickens smoothly.

“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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