Skip to main content
Main

Cooked Meat, Free From Bone

A simple dish of boiled bacon or pickled pork served with boiled or steamed vegetables, bread, and beer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cooked Meat, Free From Bone

Ingredients

Directions

  1. Boil the bacon or pickled pork until cooked through.

  2. Prepare the vegetables by boiling or steaming them.

  3. Serve the cooked meat with the vegetables and bread.

  4. Pour the beer into a glass.

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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Bread + beertop 15% of all pairs
    Smell alikemoderate
    Cooked together146 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Meat + beertop 26% of all pairs
    Smell alikelow
    Cooked together93 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cooked meat (bacon or pickled pork)
Supplies the main savoury, salty flavour and substance of the dish.
Vegetables
Adds bulk, freshness and mild sweetness alongside the rich meat.
Bread
Soaks up the cooking juices and provides a starchy base for the meal.
Beer
Provides a malty, slightly bitter drink served alongside the meal.

The step that matters

Boil the bacon or pickled pork until cooked through. Cured pork must be fully cooked to be safe to eat. A gentle simmer rather than a hard boil keeps the meat tender and prevents it from toughening as the connective tissue softens slowly.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMeat CroquettesMeat Croquettes52 recipes