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Directions for Makino Gravies

A gravy made by adding meat liquor or stock to browned flour and simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Directions for Makino Gravies

Ingredients

Directions

Prepare the liquid

  1. Save the water from boiled fresh meat for gravy.

  2. Pour off the drippings from the roasting pan into a dish 30 minutes before serving.

  3. Add 2 to 3 cups of meat liquor or stock to the roasting pan.

  4. Remove fat from any cold gravy or drippings and add the liquid to the pan.

Thicken and cook

  1. Wet some browned flour until smooth.

  2. Place the pan on the stove and bring the gravy to a boil.

  3. Stir in the wet flour and ensure it doesn't boil too long.

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. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 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

Meat liquor or stock
Forms the liquid base of the gravy, carrying the flavour of the meat.
Browned flour
Thickens the liquid as its starch swells when heated, giving the gravy body.

The step that matters

Stir in the wet flour and avoid over-boiling. Flour must be whisked into a smooth slurry and stirred in while the liquid is hot so it thickens evenly without lumps. Boiling too long can break down the starch thickening and make the gravy thin, so the cook should watch the time closely.

“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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