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Beown Gravy Soup

A hearty soup made from simmered beef, veal, and ham bones, thickened with browned flour and served over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Beown Gravy Soup

Ingredients

Directions

Make the broth

  1. In a large pot, combine the bones of roast beef, broiled steak bones, root end of tongue, poultry giblets and carcass, knuckle of veal, and bone of a ham.

  2. Cover with water and simmer for 4-5 hours.

  3. Strain the mixture through a colander into a deep basin and refrigerate overnight.

  4. Remove the fat from the top and pour the clear broth back into the pot.

Season and serve

  1. Add mace, cloves, and dried red pepper to the broth.

  2. Thicken with 2-3 tablespoons of browned flour.

  3. Serve over diced toasted bread in a tureen.

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. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Bones of roast beef
Release gelatin and meaty flavour into the broth during long simmering.
Knuckle of veal
Adds gelatin and body, giving the broth a richer mouthfeel.
Browned flour
Thickens the broth and adds a toasted, nutty flavour.
Toasted bread
Soaks up broth and adds a crisp-to-soft texture contrast.

The step that matters

Refrigerate overnight and remove the fat. Chilling lets fat solidify on the surface so it can be lifted off cleanly, leaving a clear, less greasy broth. Skimming warm broth would leave more fat behind.

Swap the mace

How well each one fits the dish's main ingredients (beef, veal, ham, clove, pepper, flour, bread):

  1. Marjoramfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against beef, veal, ham, clove, pepper, flour, bread. 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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