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Gravy in Haste

A quick meat gravy made with lean meat, onion, carrot, turnip, thyme, parsley, butter, cloves, peppercorns, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Gravy in Haste

Ingredients

Directions

  1. Melt the butter in a thick saucepan over medium heat.

  2. Add the chopped meat, onion, carrot, turnip, thyme, and parsley, then stir until slightly browned.

  3. Pour in the water.

  4. Add the cloves and peppercorns.

  5. Bring to a boil.

  6. Reduce heat and simmer for 30 minutes.

  7. Strain the gravy to remove solids before serving.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Lean meat
Browns in the butter to add savory flavor to the gravy base.
Butter
Carries the aromatics and helps the meat and vegetables brown.
Onion
Adds sweetness and aroma as it softens and browns.
Water
Extracts flavor from the browned solids to form the liquid of the gravy.

The step that matters

Stir until slightly browned. Browning the meat and vegetables in butter creates deeper, savory flavors through the Maillard reaction. Stopping too early leaves the gravy tasting flat, while over-browning can make it bitter.

Swap the onion

How well each one fits the dish's main ingredients (meat, carrot, turnip, thyme, parsley, butter, clove):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against meat, carrot, turnip, thyme, parsley, butter, clove. 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.

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