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Gravy for Roast Veal

A gravy made from roast veal drippings, water, butter, and salt.

From an old cookbook · modernised transcription
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Gravy for Roast Veal

Ingredients

Directions

Make the gravy

  1. Mix salt with boiling water.

  2. Gradually pour this mixture over the brown parts of the meat, catching the drippings in a dish below.

  3. Once the gravy cools, skim off the fat.

  4. When the meat is done, warm the gravy and serve it in the dish.

Richer variations

  1. For a richer gravy, combine the brown bits with boiling water and boil for 2-3 minutes, then strain.

  2. For roasted veal, mix 3 tablespoons of the brown bits with ½ cup of thin melted butter.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Brown bits from roast meat
Concentrated meat flavour and browned colour that dissolve into the liquid to make the gravy.
Boiling water
Dissolves the browned drippings and carries their flavour into a thin, pourable gravy.
Thin melted butter
Adds fat, richness and smooth mouthfeel to the brown bits in the roasted veal variation.

The step that matters

Skim off the fat once the gravy cools. Fat from the drippings floats and solidifies as the gravy cools, so removing it first leaves a lighter, less greasy gravy with the meat flavour intact.

“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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