Skip to main content
Main

To Stew Goose Giblets

A stew of goose giblets simmered in stock with herbs, spices, onions, and catsup, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Stew Goose Giblets

Ingredients

Directions

Prepare the giblets

  1. Clean the giblets thoroughly and parboil them.

  2. Cut the necks into three pieces, the gizzards into four, and the livers, pinions, and heads into two.

  3. Remove the outer skin from the feet.

Stew and finish

  1. Stew the giblets in the stock with the herbs, peppercorns, cloves, anchovy, onions, and catsup.

  2. Once the giblets are tender, remove them and strain the sauce.

  3. Thicken the sauce with flour and butter, then add the white wine or cream.

  4. Return the giblets to the sauce and serve hot, garnished with thin toasted bread.

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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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
Provide the main meat, which becomes tender through long, slow stewing in the stock.
Flour
Thickens the strained sauce so it clings to the giblets.
Butter
Adds richness and body to the sauce, working with the flour as a thickener.
Onions
Build savory sweetness and depth as they soften into the stewing liquid.
White wine or cream
Adds acidity or richness and a smoother finish to the sauce.

The step that matters

Thicken the sauce with flour and butter. Flour needs to be cooked into the butter and liquid so it thickens smoothly without lumps or a raw starchy taste.

Swap the clove

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

  1. Capersfits better
  2. Garlicfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against anchovy, onion, flour, butter, white 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes