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Brown Gravy for Haddock

A brown gravy made from haddock cooking fat, flour, and hot water, served with haddock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Haddock and flour work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 401 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Brown Gravy for Haddock

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Pour the fat from the cooking tin into a saucepan.

  2. Dredge a little flour into the fat and brown it in a 400°F (200°C) oven, being careful not to burn it.

  3. Pour in a little hot water and stir well.

  4. Return the mixture to the oven to boil.

  5. Strain the gravy and serve it with the fish.

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. Haddock + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together401 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fat from cooking haddock
Carries flavour and forms the base of the gravy.
Flour
Thickens the fat and, once browned, adds a nutty colour and flavour.
Hot water
Loosens the browned flour into a pourable gravy.

The step that matters

Browning the flour in the fat. The flour must brown gently in the hot fat. Browning builds colour and a toasted flavour, but if it burns the gravy turns bitter and dark. Stirring keeps the flour from scorching on one spot.

“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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