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Roast Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and peas work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 573 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Roast Meat

Ingredients

Directions

  1. Roast the meat for no more than an hour, keeping it well basted.

  2. A few minutes before serving, lightly dredge the meat with flour to make it froth and look plump.

  3. Serve hot with brown gravy poured over the meat.

  4. Accompany with current jelly and green peas if in season.

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 + peastop 18% of all pairs
    Smell alikemoderate
    Cooked together573 recipes

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

  2. Flour + peastop 21% of all pairs
    Smell alikelow
    Cooked together2,837 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Swap the peas

The recipe marks peas as optional. How well each one fits the dish's main ingredients (meat, flour):

  1. Almondfits better
  2. Chestnutfits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against meat, flour. Candidates are from the same food group and used in at least 100 recipes.

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