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Freed Veal

Veal cooked with salt pork, then simmered in a cream and flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Freed Veal

Ingredients

Directions

Prepare the meat

  1. Cut the salt pork into thin slices and fry slowly until enough fat is rendered.

  2. Sprinkle the veal with salt and pepper, then lay it in the pan and brown on both sides, cooking slowly.

  3. Once done, place the veal on a platter with the pork.

Make the sauce and serve

  1. Pour nearly all the fat from the frying pan, then add the cream mixed with the flour until smooth.

  2. Let it simmer for a few minutes, then pour over the veal and serve.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

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

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the dish; browning on both sides builds flavour in the pan.
Salt pork
Renders fat for frying the veal and adds savoury, salty flavour.
Cream
Makes the sauce rich and smooth, giving it body and a soft texture.
Flour
Thickens the cream into a smooth sauce as it simmers.

The step that matters

Browning the veal slowly. Meat browns through the Maillard reaction, which needs a dry surface and enough heat. Crowding the pan or adding meat to a steaming pan leads to grey, boiled meat with little flavour, so brown in batches over steady heat.

“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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