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To Make English-stew

A stew made from sliced cold meat, seasoned with salt, pepper, and flour, and cooked with pickles, water, vinegar, and optional ketchup or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and cabbage are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Make English-stew

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Season the sliced cold meat with salt, pepper, and flour, and place it in a dish.

  2. Sprinkle pickles or pickled cabbage over the meat.

Add the liquid

  1. In a bowl, mix water, vinegar from the pickles, ketchup (if using), and any available gravy. Stir the mixture and pour it over the meat.

Heat and serve

  1. Heat the dish in front of the fire, in a Dutch oven, or in the oven at 350 °F (175 °C) for about 30 minutes before serving.

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 + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

  2. Cabbage + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + cabbagetop 17% of all pairs
    Smell alikemoderate
    Cooked together978 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

Cold meat
Forms the main body of the dish and carries the flavor of the other ingredients.
Flour
Coats the meat and helps thicken the liquid as it heats.
Pickles or pickled cabbage
Adds sharp acidity that brightens the rich meat and gravy.
Vinegar from pickles
Contributes acidity and tang to the sauce.
Gravy
Adds savory depth and moisture to the sauce.

Swap the cabbage

How well each one fits the dish's main ingredients (meat, pepper, flour, vinegar, ketchup):

  1. Capsicumfits better
  2. Shallotfits better
  3. Mustardfits better
  4. Cabbagethe original

Fit is the average pairing score against meat, pepper, flour, vinegar, ketchup. 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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