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Fricassee of Veal

A veal fricassée cooked with fat pork, flour, water, tomatoes, and seasonings.

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

  1. Fry the pork slices in a pan until browned, then remove the pork.

  2. Season the veal with salt and pepper.

  3. Roll the veal in flour.

Brown the veal and make the gravy

  1. Place the veal in the hot fat, frying until browned on both sides, then take out the veal.

  2. Stir the remaining flour into the fat.

  3. Add the cold water gradually.

  4. Stir constantly until the gravy boils.

Finish

  1. Return the browned veal to the pan.

  2. Simmer for 30 minutes.

  3. Add the 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
Forms the main body of the dish, becoming tender as it simmers in the gravy.
Flour
Thickens the cooking liquid into a gravy as its starch swells when heated.
Salt pork fat
Provides cooking fat that browns the veal and adds savory flavor to the gravy.
Water
Forms the liquid base that the flour thickens into the gravy.
Strained tomatoes
Adds acidity and a bright tomato flavor that balances the rich gravy.

The step that matters

Add the cold water gradually. Flour mixed into hot fat clumps easily. Adding the liquid slowly while stirring constantly lets the starch disperse evenly, so the gravy thickens smooth instead of lumpy.

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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