Name: Another Way
Ingredients: a piece of muslin into jars; a small bunch of parsley; 4 lbs; 1 onion; 8 persons; parsley; salt; pepper; vinegar

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Another Way

8 persons

Ingredients

Directions

Prepare the dripping

Put the beef dripping into a clean saucepan and let it boil for a few minutes over a slow fire, skimming it well.
Let the dripping stand to cool a little, then strain it through a piece of muslin into jars for use.

Marinate the fillet

Lard the inside fillet of sirloin with bacon.
Place the larded fillet in a pan with sufficient vinegar to cover it, sliced onion, parsley, salt, and pepper.
Let the fillet remain in this pickle for 12 hours.

Roast and serve

Roast the fillet before a nice clear fire for about 1¼ hour.
When done, glaze the fillet.
Pour some Spanish sauce around the fillet and serve the remainder in a tureen.
Garnish with Spanish onions boiled and glazed.

Nutrition, whole recipe (rough)

54Calories

2 gProtein

0 gFat

12 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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.

Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Parsley + oniontop 9% of all pairs

Smell alikemoderate

Cooked together25,843 recipes

Shared aroma: 2,4-decadienal (seaweed).
Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

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

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

What each ingredient does

Sirloin fillet (in the method): Forms the meat that is larded, pickled and roasted as the main dish.
Bacon (in the method): Larded through the fillet, adding fat and savoury flavour as it cooks.
Vinegar: Acidic pickling liquid that flavours and tenderises the surface of the beef.
Onion: Sliced into the pickle, adding aroma and mild sweetness to the marinade.
Beef dripping (in the method): Clarified fat used in the kitchen, providing richness and cooking fat.