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Salmis of Pork

A pork dish simmered in a roux-based gravy with herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmis of Pork

Ingredients

Directions

Cook the pork

  1. Cook the pork until tender.

  2. Season with salt and pepper.

Make the gravy

  1. In a separate pan, melt butter and stir in flour to make a roux.

  2. Gradually add broth to the roux, stirring until thickened.

  3. Combine the pork with the sauce and add herbs.

Serve

  1. Serve hot.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Pork
Provides the main protein, which becomes tender through slow cooking.
Butter
Carries fat into the pan and helps build the roux's flavour.
Flour
Thickens the broth when cooked with butter into a roux.
Broth
Forms the liquid base that thickens into the gravy.

The step that matters

Gradually add broth to the roux, stirring until thickened. Adding liquid all at once can leave lumps of flour. Adding it slowly while stirring lets the starch disperse evenly, so the gravy thickens smoothly.

“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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