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Gravy for Roast Veal

A savory gravy made with veal stock, brown roux, and optional store sauce, ketchup, vinegar, and soy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Gravy for Roast Veal

Ingredients

Directions

  1. Pour away the fat from the roasting tin.

  2. Add 1 pint of veal stock and scrape the tin well.

  3. Stir in a little brown roux until the gravy is as thick as cream. Boil well.

  4. Flavor with store sauce or ketchup, or add vinegar and soy sauce.

  5. For better gravy, use stock No. 6.

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. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Sauce + meattop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Sauce + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Vinegar + meattop 31% of all pairs
    Smell alikelow
    Cooked together1,428 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Veal stock
Provides the liquid base and meaty flavour of the gravy.
Brown roux
Thickens the liquid so the gravy becomes as thick as cream.
Fat from the roasting tin
Carries the roasted meat flavour and is poured away before the stock is added.

The step that matters

Stir in the brown roux gradually. Adding roux in small amounts while stirring lets starch hydrate evenly, preventing lumps and giving a smooth, controlled thickness. Boiling afterwards fully cooks the starch so the gravy does not taste floury.

“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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