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Warmed-over Meat

A dish of sliced meat simmered in a thickened gravy made from bone, trimmings, onion or salt pork, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and flour are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Warmed-over Meat

Ingredients

Directions

Brown the base

  1. Place the bone and trimmings in a frying pan.

  2. Add chopped onion or diced salt pork.

  3. Cook on the stove until browned.

Make the gravy

  1. Pour hot water into the pan for gravy.

  2. Strain the gravy into a bowl.

  3. Rinse any bits from the frying pan.

  4. Return the gravy to the frying pan and heat on the stove.

  5. Prepare the thickening by mixing flour with water.

  6. Add the thickening to the boiling gravy.

  7. Season and taste the gravy.

Finish and serve

  1. Slice the meat thinly across the grain.

  2. Add the sliced meat to the gravy.

  3. Heat slowly until hot and serve.

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. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Meat bone and trimmings
Provide the main meat flavor as they brown and release juices into the gravy.
Flour
Thickens the gravy as it cooks, giving it body so it clings to the meat.
Onion or salt pork
Adds savory depth and aroma as it browns in the pan.

The step that matters

Add the thickening to the boiling gravy. Flour mixed with water must be stirred into gravy that is simmering, not cold, and then cooked a little longer so it thickens smoothly and loses its raw floury taste; adding it lumpy or to cold liquid leaves clumps.

“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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