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Reheated Meat Dishes

A dish of sliced cold meat reheated in brown gravy, optionally thickened with ketchup and flour, served hot with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and ketchup are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,435 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Reheated Meat Dishes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Remove most of the fat from the meat and cut it into thin slices.

  2. Place the meat in cool, seasoned gravy and let it stand for 30 minutes.

Heat and thicken

  1. Heat the meat gradually through, simmering gently if it is underdone.

  2. If the meat was fully cooked before, it only needs to be heated.

  3. After heating, add ketchup if desired and thicken with blended flour.

Serve

  1. Serve very hot with neatly cut toasted bread.

  2. Optionally, simmer sliced vegetables in the gravy until tender before adding the meat.

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. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold meat
Provides the main substance of the dish, reheated gently in the gravy.
Brown gravy
Supplies moisture and savoury flavour, softening the meat as it stands and heats.
Brown flour
Thickens the blended gravy so it coats the meat and bread.
Fat (dripping)
Adds richness and flavour to the gravy and carries the meat's savour.

The step that matters

Heat the meat gradually through. Heating slowly lets the heat reach the centre without toughening the outside. Meat that is underdone needs gentle simmering so it is safely hot throughout.

“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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