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Quite Common Brown Gravy

A brown gravy made from sheep’s melt, butter, water, salt, pepper, and optional aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Quite Common Brown Gravy

Ingredients

Directions

Prepare

  1. Cut the sheep's melt into slices half an inch thick and lightly flour them.

  2. Fry the slices until pale brown, or dissolve butter in a thick saucepan and shake the slices over moderate heat until they color.

Make the gravy

  1. Gradually pour in boiling water and add a light seasoning of salt and pepper.

  2. Stew the gravy gently for at least 1.5 hours.

  3. Strain and skim off the fat 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  5. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Sheep's melt
Provides the meat and fat that give the gravy its body and savory flavour.
Butter
Adds fat that helps the slices brown and carries flavour into the gravy.
Flour (in the method)
Coats the slices so they brown evenly and helps thicken the gravy.

The step that matters

Browning the slices. Pale, even browning builds the roasted flavour the gravy depends on. Slices that are scorched turn bitter, while slices that are underdone leave the gravy tasting flat.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (butter, pepper, parsley, lemon, thyme, celery, carrot):

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

Fit is the average pairing score against butter, pepper, parsley, lemon, thyme, celery, carrot. 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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