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Larded Rounp of Brnr

A stew of a larded beef round with bacon, spices, calf's feet, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Larded Rounp of Brnr

Ingredients

Directions

Prepare the beef

  1. Lard the beef with bacon strips dipped in vinegar and rolled in the spice mixture.

Stew

  1. Place the meat in a stewpan with calf's feet, broth, water, and salt.

  2. Bring to a boil, skim the surface, then add carrots, onions, cloves, and sweet herbs.

  3. Cover tightly and let it stew gently for six hours.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef round
Forms the main body of the stew, becoming tender during long, gentle cooking.
Bacon strips
Add fat and savory flavor that melts into the meat as it cooks.
Calf's feet
Release gelatin into the broth, giving it body and a silky texture.
Vinegar
Adds acidity that brightens the flavor and helps tenderize the meat.
Broth
Provides the cooking liquid that carries flavor through the stew.

The step that matters

Cover tightly and stew gently. Low, steady heat under a tight lid lets collagen in the round and calf's feet break down into gelatin, making the meat tender. Boiling hard toughens muscle fibers and reduces the broth too quickly.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, vinegar, nutmeg, pepper, clove, parsley, chive):

  1. Tarragonfits better
  2. Allspicefits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against beef, vinegar, nutmeg, pepper, clove, parsley, chive. 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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