Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Roast a Beef's Heart
Ingredients
Directions
Cut open the heart, and (having removed the ventricles) soak it in cold water to free it from the blood. Parboil it about ten minutes. Prepare a force-meat of grated bread crumbs, butter or minced suet, sweet marjoram and parsley chopped fine, a little grated lemon-peel, nutmeg, pepper, and salt to your taste, and some yolk of egg to bind the ingredients. Stuff the heart with the force-meat, and secure the opening by tying a string around it. Put it on a spit, and roast it till it is tender throughout.
Add to the gravy a piece of butter rolled in flour, and a glass of red wine. Serve up the heart very hot in a covered dish. It chills immediately.
Eat currant jelly with it.
Boiled beef's heart is frequently used in mince pies.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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