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Gravy for Minced Veal, Cheap

A savory gravy made from veal trimmings, bones, water, onion, herbs, and thickened with flour, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,973 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Gravy for Minced Veal, Cheap

Ingredients

Directions

Make the stock

  1. Place the veal trimmings and bones in a saucepan and cover with water.

  2. Add 1 cup of water, the onion, lemon rind, thyme, mace, and salt.

  3. Stew gently for 1 hour.

Finish the gravy

  1. Strain the gravy and thicken it with a little flour and butter.

  2. Stir in 1 tablespoon of cream or milk.

  3. For variation, add mushroom or walnut ketchup, or substitute the cream with the juice of half a lemon.

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. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Thyme + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,721 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal trimmings and bones
Provide the gelatin and meaty flavour that form the body of the gravy.
Flour
Thickens the liquid into a smooth, pourable gravy when cooked with butter.
Butter
Enriches the flavour and helps form a smooth roux with the flour for thickening.
Cream or milk
Adds richness and a softer, rounder texture to the finished gravy.

The step that matters

Stew gently for 1 hour. A gentle simmer extracts gelatin and flavour from the bones without emulsifying fat or clouding the stock. A hard boil makes the gravy greasy and cloudy.

“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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