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Gravy for Roast Veal

A gravy made from veal stock, brown roux, and seasonings such as ketchup, vinegar, and soy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 to the tin.

  3. Scrape the tin well and add brown roux until thick as cream.

  4. Boil well and flavor with store sauce or ketchup, 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
Forms the liquid base and carries the meaty flavor of the gravy.
Brown roux
Thickens the stock as it cooks, giving the gravy its body.
Store sauce or ketchup
Adds sweetness, tomato tang and depth to the gravy.
Vinegar
Adds acidity that brightens the rich flavor of the stock.
Soy sauce
Adds savory, salty depth and color to the gravy.

The step that matters

Boil well after adding the roux. Boiling cooks the raw flour in the roux, removing a floury taste, and lets the gravy thicken evenly while the flavors blend.

“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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