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Cold Meat and Scrap Cookery

A stew of cold meat simmered in gravy with bacon, cheese, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and lemon are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,154 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cold Meat and Scrap Cookery

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Slice the meat neatly.

  2. Make a pint of gravy.

Stew

  1. Add the meat and seasoning to the gravy, leaving out salt and bacon.

  2. Cover the pot.

  3. Stew gently for 1 hour.

  4. Add salt and grated cheese.

  5. Do not let it boil again.

Serve

  1. Serve immediately on a hot dish with cut lemon and bacon.

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. Cheese + lemontop 29% of all pairs
    Smell alikemoderate
    Cooked together1,154 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Gravy
Forms the liquid base that carries the flavour and keeps the meat moist.
Grated cheese
Adds savoury richness and flavour to the finished stew.
Bacon
Adds savoury, smoky flavour and fat when served with the stew.

The step that matters

Do not let it boil again. Once the stew is gently simmering, boiling can toughen meat proteins and cause the cheese to separate and turn grainy, so keep the heat low.

“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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