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Gravy Stock

A stock made by browning roast meat scraps with fat, simmering in water or stock, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Gravy Stock

Ingredients

Directions

Prepare

  1. Chop the roast meat scraps into small pieces.

  2. Fry the pieces in a pan with a little dripping until browned.

  3. Remove excess fat from the pan.

Make the stock

  1. Add enough stock or water to cover the bones.

  2. Season with salt and pepper.

  3. Boil for one hour.

  4. Strain and use as needed.

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

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

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

What each ingredient does

Roast meat scraps
Provide the bones and meat that give the stock its body and savoury flavour.
Dripping
Carries heat for browning the scraps, adding richness and roasted flavour.
Stock or water
Liquid that extracts flavour and gelatin from the scraps during boiling.

The step that matters

Fry the pieces until browned. Browning the scraps through Maillard reactions creates deeper, roasted flavour that carries into the finished stock, so pale pieces give a weaker result.

“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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