Name: Neck Broiled
Ingredients: two tablespoonfuls of green peas; two tablespoonfuls of bread-crumbs; four pieces; three sprigs of thyme; two ounces of bacon cut in slices; three tablespoonfuls of broth; a tablespoonful of fat; a teaspoonful of parsley; a pinch of allspice; a piece of butter the size of two walnuts; a teaspoonful of chopped parsley; a piece of butter the size of an egg; a piece of lean veal about half a pound; a teaspoonful of flour; a pinch of nutmeg; a clove of garlic; a small bunch of parsley; a pint of broth; a piece of butter; a piece of butter in a stewpan; one lapping over; two shallots; two pickled cucumbers; one boil; two walnuts; eight chops in a crockery vessel; two carrots; three-quarters done; eight chops; one ounce of butter

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

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.

Thyme + parsleytop 1% of all pairs

Smell alikestrong

Cooked together9,057 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Thyme + allspicetop 1% of all pairs

Smell alikestrong

Cooked together1,077 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Parsley + allspicetop 3% of all pairs

Smell alikestrong

Cooked together1,289 recipes

Shared aroma: estragole (anise, licorice).
Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Allspice + walnuttop 7% of all pairs

Smell alikestrong

Cooked together553 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Chops: Provide the main meat; broiling over direct heat browns and cooks the surface while keeping the inside tender.
Butter: Coats the chops so they brown evenly and stay moist under the direct heat.
Broth: Forms the base of the gravy served alongside the chops.

The step that matters

Turning the chops over on a sharp fire. Turning two or three times helps the outside brown evenly without drying or burning the surface before the centre is cooked through.

Swap the peas

How well each one fits the dish's main ingredients (bread, thyme, parsley, allspice, butter, walnut, egg):

Pistachiofits better
Almondfits better
Chestnutfits better
Peasthe original

Fit is the average pairing score against bread, thyme, parsley, allspice, butter, walnut, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Walnut	1 walnut half (4g)	26
Carrot	1 medium (61g)	25
Cucumber	1/2 cup sliced (52g)	16
Mushroom	1/2 cup sliced (35g)	15
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Veal	not in our table	0

Neck Broiled

Neck Broiled

Ingredients

Directions

Prepare

Broil

Serve

Nutrition, whole recipe (rough)