Name: Boiled Tongue with Tomato Sauce
Ingredients: 1 tongue; ½ cup broth; 2 tablespoons flour; 2 tablespoons parsley, chopped; 1 small onion, chopped; 1 small carrot, chopped; ¼ teaspoon salt; ¼ teaspoon pepper; 1 can tomatoes, cooked and strained

Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Boiled Tongue with Tomato Sauce

Ingredients

Directions

Prepare

Half-boil the tongue.
In a pot, combine broth, flour, parsley, onion, carrot, salt, and pepper.

Make the sauce and serve

Add the strained tomatoes and simmer to create a sauce.
Place the tongue on a serving dish and pour the sauce over it.

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.

Parsley + carrottop 1% of all pairs

Smell alikestrong

Cooked together8,053 recipes

Shared aroma: 2,4-decadienal (seaweed).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Carrot + peppertop 6% of all pairs

Smell alikestrong

Cooked together14,555 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Carrot + tomatotop 6% of all pairs

Smell alikestrong

Cooked together3,606 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Onion + carrottop 6% of all pairs

Smell alikemoderate

Cooked together21,601 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Tongue: The main protein; partial boiling begins softening it before the sauce is added.
Flour: Thickens the sauce as its starch swells in the simmering liquid.
Broth: Provides the moist, savory liquid base for the sauce.
Tomatoes: Add acidity, color and body to the sauce.
Onion: Adds aromatic sweetness as it softens in the liquid.
Carrot: Adds gentle sweetness and body to the sauce base.

The step that matters

Simmering the sauce with the flour. The flour must simmer long enough in the liquid for its starch to swell and thicken the sauce. Stopping early leaves a thin sauce and a raw, floury taste, and whisking helps prevent lumps.

Swap the onion

How well each one fits the dish's main ingredients (flour, parsley, carrot, pepper, tomato):

Parsnipfits better
Capsicumfits better
Okrafits better
Onionthe original

Fit is the average pairing score against flour, parsley, carrot, pepper, tomato. 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.

Tomato Soup526 recipes

Carrot Soup134 recipes

Cream of Tomato Soup107 recipes

Tomato Bisque61 recipes

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Boiled Tongue with Tomato Sauce