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Another Wat to Stew Goose Giblets

A stew made from goose giblets simmered in gravy with onion, pepper, salt, vinegar, and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Another Wat to Stew Goose Giblets

Ingredients

Directions

Prepare

  1. Prepare the giblets as directed and parboil them.

Make the gravy and stew

  1. Thicken the gravy soup or parboiling liquid with flour and butter, then boil and skim it.

  2. Add the giblets, onion, pepper, and salt; let them stew until very tender.

Finish

  1. Before serving, stir in the vinegar and white wine.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Giblets
Form the main body of the dish, becoming tender as they stew.
Flour
Thickens the gravy liquid so it coats the giblets.
Butter
Adds richness and helps the flour thicken the gravy smoothly.
Onion
Adds savory sweetness and aroma to the stewing liquid.
Vinegar
Adds acidity that brightens the rich gravy.
White wine
Adds acidity and aroma to finish the sauce.

The step that matters

Stewing until very tender. Giblets are tough connective tissue and need long, gentle simmering to break down collagen. Stewing too hard can toughen the meat, so keep the liquid at a gentle simmer until fork-tender.

Swap the onion

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

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits about as well
  4. Onionthe original

Fit is the average pairing score against flour, butter, pepper, vinegar, 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.

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