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Gravy for General Use

A veal-based gravy made by simmering meat with water, salt, pepper, bouquet garni, carrot, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and clove 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 ↓

Gravy for General Use

Ingredients

Directions

Prepare the meat

  1. Cut the veal into 3 or 4 pieces. Add any odd portions of uncooked meat.

  2. Place the meat in a large saucepan with ½ cup of soft water. Bring to a boil slowly.

  3. Reduce until it forms a glaze.

Make the stock

  1. Add 3 pints of water, salt, pepper, bouquet garni, carrot, and onion. Bring to a boil.

  2. Simmer uncovered for 2 hours, skimming as needed.

Strain and store

  1. Strain the liquid through a fine sieve. Set aside for use.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Fillet of veal
Its collagen and bones release gelatin and flavour into the liquid, giving body to the gravy.
Onion
Adds savoury sweetness and aroma as it cooks slowly in the liquid.
Carrot
Contributes gentle sweetness and aroma to the simmering liquid.

The step that matters

Reducing the meat to a glaze. Browning and reducing the meat concentrates its flavour before the water goes in. If the glaze scorches, it turns bitter and dark, which carries into the finished gravy.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, carrot, clove):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, carrot, clove. 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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