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Giblets Stewed with Pease

A stew of giblets and peas cooked with stock, butter, wine, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Giblets Stewed with Pease

Ingredients

Directions

Cook the giblets

  1. Drain the giblets and place them in a stewpan with ½ pint of stock.

  2. Cover and simmer until nearly done.

  3. Add seasoned culiis and stew until tender.

Stew with peas

  1. In another stewpan, mash the peas with butter and salt until three parts done.

  2. Add culiis and giblets, then stew until tender.

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. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Peas + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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.
Shelled young green peas
Provide the main vegetable base, mashed to thicken and add body.
Fresh butter
Adds richness and a smooth, silky mouthfeel to the peas.
Stock
Moistens the giblets and carries flavour during the slow stew.

The step that matters

Mashing the peas until three parts done. Stopping before the peas are fully cooked leaves them partly firm, so they finish tender later when stewed with the giblets. Overcooking at this stage would turn them mushy before they are combined.

Swap the white pepper

How well each one fits the dish's main ingredients (peas, butter, sauce, mace, white wine, flour, lemon):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against peas, butter, sauce, mace, white wine, flour, lemon. 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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