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Gravy Soup

A hearty beef soup with herbs, vegetables, vermicelli, soy sauce, and mushroom ketchup, served with a French roll.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Gravy Soup

Ingredients

Directions

Prepare the stock

  1. Wash and soak the leg of beef.

  2. Break the bone and place it in a pot with water.

  3. Add sweet herbs, sliced onions, mace, cloves, allspice, and black peppercorns.

  4. Stew until the soup reaches your desired richness.

  5. Remove the meat for serving.

Finish the soup

  1. Remove the fat from the soup the next day for basting or pie crust.

  2. Prepare vegetables by cutting carrots, turnips, and celery small, then simmer until tender.

  3. Boil vermicelli for 15 minutes, then stir in soy sauce and mushroom ketchup.

  4. Heat a French roll, soak it in the soup until moist, and serve in the 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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Leg of beef
Provides the meat and bone that give the stock its body and rich flavour.
Sweet herbs
Add aromatic flavour to the stock as it simmers.
Onions
Add sweetness and savoury depth to the stock.
Vermicelli
Adds starchy body and substance to the finished soup.
French roll
Soaks up soup and becomes moist, adding bread texture to the dish.

The step that matters

Stew until the soup reaches your desired richness. Long, gentle simmering extracts collagen and flavour from bone and meat. Stopping too early leaves a thin, weak broth, while boiling hard can make it cloudy.

Swap the mace

How well each one fits the dish's main ingredients (beef, onion, clove, allspice, carrot, turnip, celery):

  1. Thymefits better
  2. Winter savoryfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against beef, onion, clove, allspice, carrot, turnip, celery. 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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