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Roast Meat Gravy

A gravy made from roast meat drippings thickened with flour and water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Meat Gravy

Ingredients

Directions

Make the gravy

  1. Skim all the fat from the gravy.

  2. Add ½ cup of boiling water if there is that amount in the pan.

  3. Mix 1 teaspoon of browned flour with enough cold water to make a thin paste. Stir this paste into the boiling gravy.

  4. Season with salt and pepper.

Finish and serve

  1. Strain 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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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

Browned flour
Thickens the gravy as it is stirred into the boiling liquid, giving it body.

The step that matters

Stirring the flour paste into the boiling gravy. The flour paste must be smooth and thin before it goes in, and the gravy must be boiling while you stir. Starch granules swell and thicken the liquid when heated, but added as lumps or to cool liquid they clump and stay grainy.

“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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