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Jellied Gravy for Raised Pies

A gelatin-based gravy made with water, salt, peppercorns, herbs, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Thyme and sage match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Gravy for Raised Pies

Ingredients

Directions

  1. Boil the peppercorns in some of the water with the flavouring herbs for about 20 minutes.

  2. Soak the gelatin in the remaining water, then add it to the saucepan.

  3. Stir until the gelatin is dissolved, then add the salt and strain for use.

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. Thyme + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  5. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 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

Gelatine
Sets the liquid into a firm, wobbly jelly as it cools.

The step that matters

Stir until the gelatine is fully dissolved. Undissolved gelatine leaves grainy specks and weak patches in the set jelly. Gelatine needs to be fully melted into warm liquid before it is strained and cooled, so it can set evenly.

“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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