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Sauce for Venison or Glutton

A savory sauce made from meat broth, scorched flour, and seasonings, suitable for venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Sauce for Venison or Glutton

Ingredients

Directions

Make the sauce

  1. In a saucepan, heat the meat broth or drippings until boiling.

  2. Mix the scorched flour with a little water to form a paste.

  3. Stir the flour paste into the boiling broth.

  4. Season with cloves, salt, and pepper.

Finish and serve

  1. If desired, add warm jelly and wine just 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Flour + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Clove + winetop 15% of all pairs
    Smell alikelow
    Cooked together2,958 recipes

    Shared aroma: cis-isoeugenol (clove, spicy).

  4. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Meat broth or drippings
Provides the liquid base and meaty flavour of the sauce.
Scorched flour
Thickens the broth into a smooth sauce and adds a toasted, browned aroma.
Warm jelly
Adds sweetness and body to the sauce, balancing the savoury broth.
Wine
Adds acidity and depth of flavour to the sauce.

The step that matters

Stirring the flour paste into the boiling broth. Flour mixed into liquid can clump if it is added unevenly or without first being smoothed into a paste. Pre-mixing it with a little water and stirring it in steadily helps it disperse, so the starch thickens the broth evenly without lumps.

Swap the clove

How well each one fits the dish's main ingredients (meat, flour, pepper, wine):

  1. Thymefits better
  2. Rosemaryfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against meat, flour, pepper, wine. 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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