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Warmed-over Meat

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

Make the gravy

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

  2. Add chopped onion or diced salt pork.

  3. Heat on the stove until browned.

  4. Pour hot water into the pan for gravy.

  5. Strain the gravy into a bowl.

  6. Rinse the frying pan to remove any bits.

  7. Return the gravy to the frying pan.

  8. Heat the gravy on the stove.

Thicken and season

  1. Prepare a thickening with flour.

  2. Add the thickening to the boiling gravy.

  3. Season the gravy.

  4. Taste the gravy (it should taste cooked).

Finish and serve

  1. Slice the meat thinly across the grain.

  2. Add the sliced meat to the gravy.

  3. Heat the dish slowly until hot.

  4. 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

Bone and trimmings
Provide the meat and flavor base for the gravy.
Onion or salt pork
Adds savory, aromatic flavor as it browns in the pan.
Flour
Thickens the gravy so it coats the sliced meat.

The step that matters

Add the thickening to the boiling gravy. Flour must be whisked into hot liquid in a smooth mix and brought to a boil, otherwise it clumps and does not thicken evenly.

“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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