Name: Giblet Pie
Ingredients: 2 sets of giblets; ½ cup water or well-seasoned gravy; 1 onion, chopped; ¼ teaspoon black pepper; a bunch of sweet herbs; steak of beef or veal, or 2-3 mutton steaks

Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Giblet Pie

Ingredients

2 sets of giblets
½ cup water or well-seasoned gravy
1 onion, chopped
¼ teaspoon black pepper
a bunch of sweet herbs
steak of beef or veal, or 2-3 mutton steaks

Directions

Stew the giblets with water or gravy, onion, black pepper, and sweet herbs until nearly done.
Let the mixture cool.
If the giblets do not fill the dish, place a steak of beef or veal, or 2-3 mutton steaks at the bottom of the pie dish.
Add the gravy to the giblet mixture.

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.

Onion + beeftop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pepper + beeftop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

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