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Fricassee of Veal

A veal fricassee made with browned veal, 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

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

  2. Remove the pork from the pan.

  3. Season the veal with salt and pepper.

  4. Roll the veal in flour.

  5. Add the veal to the hot fat.

  6. Fry the veal until browned, turning once.

Make the gravy

  1. Stir the remaining flour into the fat until brown.

  2. Gradually add the cold water.

  3. Stir constantly until it boils.

  4. Add the browned veal to the gravy.

  5. Stir in the tomatoes.

  6. Bring to a boil.

  7. Simmer for 30 minutes.

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 meat, which becomes tender during the long simmer in the gravy.
Flour
Coats the veal and thickens the gravy as it browns in the fat.
Fat salt pork
Renders fat for frying the veal and adds savory flavor to the gravy.
Strained tomatoes
Adds acidity and a tomato flavor to the gravy.

The step that matters

Stir the remaining flour into the fat until brown. Cooking the flour in fat until browned develops a nutty flavor and color, and stirring keeps it from scorching. Adding the water gradually while stirring prevents lumps in the gravy.

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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