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Giblet Sauce

A sauce made from boiled giblets, flour, and water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Sauce

Ingredients

Directions

Prepare the giblets

  1. Boil the giblets until tender.

  2. Chop the giblets, but not very fine.

Make the sauce

  1. In the pan used to roast the chicken, add the flour and let it brown while stirring constantly.

  2. Slowly add the cup of water used to boil the giblets.

  3. Season with salt and pepper.

  4. Strain the sauce and add the chopped giblets.

  5. Serve in a sauceboat.

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

Flour
Thickens the sauce as it cooks and browns in the roasting pan drippings.
Giblets
Provide the main savoury meat flavour and body of the sauce.

The step that matters

Let the flour brown while stirring constantly. Flour cooked in fat must be stirred so it toasts evenly without scorching. Browning the flour adds nutty, roasted flavour, while lumps form if liquid is added to unstirred flour or if it is not blended in gradually.

“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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