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Veal Curry

A veal curry simmered slowly with butter, onion, curry powder, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Curry

Ingredients

Directions

Prepare the veal

  1. Cut the veal into pieces about 3 inches long and 2 inches wide.

Brown and season

  1. Fry the veal pieces in 2 tablespoons of butter until light brown, along with the chopped onion.

  2. While hot, rub the veal pieces with 2 tablespoons of curry powder.

Stew

  1. Transfer the veal to a stewpan and add veal broth, pepper, salt, and 1 ounce of butter.

  2. Stew very slowly until the meat is tender.

  3. If desired, add lemon juice or Indian pickle liquid for acidity.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal
Provides the meat that becomes tender during slow stewing.
Butter
Carries the heat for browning and adds richness to the sauce.
Onion
Browns with the veal and adds sweetness and savory depth to the base.
Curry powder
Supplies the spice flavor, with heat blooming on the hot meat.
Veal broth
Provides the liquid that gently cooks the meat and forms the sauce.

The step that matters

Stew very slowly until the meat is tender. High heat or fast boiling toughens meat proteins and can dry the pieces out. A gentle, slow simmer lets collagen break down slowly, leaving the veal tender and the liquid unthickened and smooth.

“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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