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To Warm Cp Cold Rump-steaks

A stew of cold rump steaks, onion, allspice, and pepper thickened with a flour‑butter paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Warm Cp Cold Rump-steaks

Ingredients

Directions

Stew the steaks

  1. Place the steaks in a stew pan with the onion, allspice, and black pepper.

  2. Cover the steaks with boiling water and let them stew gently for 1 hour.

Make the gravy

  1. Mix the flour and butter together on a plate to form a paste.

  2. Add the flour and butter mixture to the stew pan, if you have about 1 pint of gravy.

  3. Shake the pan over the heat for 5 minutes until thickened.

Serve

  1. Serve the steaks and onions on a dish, pouring the gravy through a sieve over them.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Allspice + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,270 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rump steaks
Long, gentle stewing breaks down tough connective tissue, leaving the meat tender.
Onion
Softens and sweetens as it stews, adding flavour to the gravy.
Flour
Starch thickens the cooking liquid into a gravy.
Butter
Adds richness and fat to the gravy and helps bind the flour into a paste.
Allspice berries
Contribute warm, aromatic spice flavour to the stewing liquid.
Black peppercorns
Add sharp, aromatic heat that seasons the stewed meat and gravy.

The step that matters

Thickening the gravy with the flour and butter paste. Flour lumps form if the paste is not dispersed in the hot liquid. Starch granules swell and thicken only when heated while moving, so keep the pan moving and cook long enough for the gravy to thicken smoothly.

Swap the allspice

How well each one fits the dish's main ingredients (onion, flour, butter):

  1. Capersfits better
  2. Jalapenofits better
  3. Garlicfits better
  4. Allspicethe original

Fit is the average pairing score against onion, flour, butter. 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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