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Bread

Broiled Roast Meat

Broiled slices of cold roast meat seasoned with coarse sea salt, black pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Broiled Roast Meat

Ingredients

Directions

  1. Lay the slices of cold roast meat on hot coals.

  2. Broil until heated through.

  3. Season with coarse sea salt and black pepper.

  4. Serve hot with a small piece of butter on each slice.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Slices of cold roast meat
Forms the main body of the dish and is the element that gets heated through and browned.
Butter
Adds richness and moisture as it melts over the hot meat slices.

The step that matters

Broil until heated through. Cold meat needs enough direct heat to warm through without drying out or charring on the surface. Watching the heat and the slices keeps the centre juicy while the outside gains a light browning.

“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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