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Cooked Meat, Free From Bone

A boiled beef or mutton served with vegetables, bread, and beer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,032 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Cooked Meat, Free From Bone

Ingredients

Directions

Prepare

  1. Boil the beef or mutton until tender.

  2. Prepare the vegetables by boiling or steaming them.

Serve

  1. Serve the meat with the vegetables on a plate.

  2. Add the bread on the side.

  3. 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. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Beef + beertop 13% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

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

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Beef or mutton
Provides the main protein; boiling until tender breaks down connective tissue for a soft texture.
Vegetables
Boiling or steaming softens them and adds moisture to the plate.
Bread
Serves as a side that adds starch and soaks up the meat juices.
Beer
Serves as the drink alongside the meal.

The step that matters

Boil the beef or mutton until tender. Simmering gently in liquid slowly breaks down connective tissue, making the meat tender. Boiling too hard or stopping too early leaves it tough and dry.

“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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