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Fricassee of Veal

A veal fricassee made with pork fat, flour, water, and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricassee of Veal

Ingredients

Directions

Prepare the veal

  1. Fry the pork slices in a pan until browned.

  2. Season the veal with salt and pepper, then roll it in flour.

  3. Remove the pork and place the veal in the hot fat, frying until browned on both sides.

Make the gravy

  1. Take up the veal and stir the remaining flour into the fat.

  2. Add the cold water gradually, stirring constantly until the gravy boils.

  3. Return the browned veal to the pan and simmer for 30 minutes.

  4. Add the strained tomatoes and bring to a boil once.

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 + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

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

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

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

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

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

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 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 main protein; browning it builds flavour in the fat before simmering makes it tender.
Flour
Coats the veal and thickens the cooking liquid into a gravy as it boils.
Salt pork fat
Supplies rendered fat for browning the veal and adds savoury, meaty flavour.
Strained tomatoes
Adds acidity and body to the gravy, giving it a fuller flavour.

The step that matters

Stirring the cold water into the flour and fat. Adding cold liquid gradually while stirring constantly keeps the starch dispersed, so the gravy thickens smoothly instead of forming lumps.

Swap the tomato

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

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Tomatothe original

Fit is the average pairing score against veal, pork, pepper, flour. 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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