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To Be Served with Roast Meat

A batter made with eggs, flour, milk, and drippings, baked with roast meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Be Served with Roast Meat

Ingredients

Directions

Make the batter

  1. Beat the eggs very light with a pinch of salt.

  2. Gradually mix in part of the flour, then add the rest of the flour and milk.

Bake

  1. Bake with the meat for 45 minutes before the roast is done.

  2. Alternatively, heat drippings in a pan, pour in the batter, and baste occasionally.

Serve

  1. Cut into squares and serve on the platter with the roast.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Beaten eggs set when heated, giving the batter structure and a light texture.
Flour
Starch thickens the batter and sets as it bakes, giving it body.
Milk
Adds moisture and softness to the batter as it bakes.
Drippings
Fat from the meat adds richness, browning, and savory flavor to the batter.

The step that matters

Adding the flour gradually. Mixing in part of the flour first and then the rest helps prevent lumps, so the batter stays smooth and blends evenly with the eggs and milk.

“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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