Skip to main content
Main

Mock Venison of Corned Beef

A mock venison made from thinly sliced corned beef, seasoned with butter, pepper, and egg yolk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mock Venison of Corned Beef

Ingredients

Directions

Prepare

  1. Soak the beef slices in tepid water for 3 to 4 hours to freshen them.

Cook and serve

  1. Heat the beef slices on a grill until warmed through.

  2. In a separate bowl, mix melted butter, pepper, and the finely chopped egg yolk to make a gravy.

  3. Pour the gravy over the heated beef slices before serving.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Corned beef
Provides the meat itself, which is the base of the dish and carries the flavour.
Butter
Adds richness and fat that carries flavour and gives the gravy a smooth texture.
Egg yolk
Emulsifies with the melted butter so the gravy thickens and stays smooth.

The step that matters

Mixing the gravy. Egg yolk and melted butter form an emulsion only if the butter is warm but not hot and is whisked in gradually. Adding it too fast or with overly hot butter can scramble the yolk or cause the gravy to separate.

“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

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes