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Stewed Milt

Stewed milt cooked in broth with garlic, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Stewed Milt

Ingredients

Directions

Prepare the milt

  1. Clean the milt thoroughly and boil it with cold water and your soup meat for about 2 hours.

  2. Remove the milt, cut it into finger lengths, and set aside.

Make the sauce

  1. In a pan, heat the drippings until hot.

  2. Finely chop the garlic and brown it slightly in the fat.

  3. Add the flour, stirring briskly, then season with pepper and salt.

  4. Thin the mixture with soup stock and add the pieces of milt.

  5. Let it simmer slowly, adding more water or soup stock if the sauce is too thick.

  6. Optionally, add caraway seeds instead of garlic for flavor.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Flour + carawaytop 6% of all pairs
    Smell alikestrong
    Cooked together1,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Clove + carawaytop 7% of all pairs
    Smell alikestrong
    Cooked together143 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Milt
Is the main ingredient, cooked until tender and then served in the sauce.
Drippings
Provide fat for browning the garlic and carrying the flavor of the dish.
Flour
Thickens the fat and stock into a sauce as it is cooked briefly.

The step that matters

Stirring the flour into the hot fat. Adding flour and stirring briskly keeps it from clumping, so it cooks smoothly into the fat and thickens the sauce evenly when stock is added.

Swap the caraway

The recipe marks caraway as optional. How well each one fits the dish's main ingredients (clove, garlic, flour, pepper):

  1. Turmericfits better
  2. Cuminfits better
  3. Cardamomfits better
  4. Carawaythe original

Fit is the average pairing score against clove, garlic, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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