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Veal Stewed with Peas, Etc.

A veal stew cooked with carrots, onions, potatoes, peas, herbs, and flavored with lemon juice, tomato sauce, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Stewed with Peas, Etc.

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the veal

  1. Dredge the veal with flour.

  2. Roast or bake the veal for 45 minutes until browned.

Stew

  1. In a stewpan, combine the veal, carrots, onions, potatoes, herbs, pepper, and salt.

  2. Pour enough boiling water to cover the ingredients and stew gently for 2 hours.

  3. Remove the meat and herbs, place the meat in a deep dish, and skim off the fat from the gravy.

  4. Flavor the gravy with lemon juice, tomato sauce, and mushroom ketchup.

Serve

  1. Boil the green peas separately.

  2. Add the boiled peas to the meat and pour the gravy over.

  3. Serve the dish garnished with forcemeat balls if desired.

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 + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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 through long gentle stewing and browns when roasted first.
Flour
Coats the veal so it browns well and helps thicken the gravy.
Carrots
Add sweetness and body to the stew and gravy.
Lemon juice
Adds acidity that brightens the flavor of the rich gravy.
Green peas
Add sweetness and a fresh, bright flavor and color to the finished dish.
Potatoes
Soften during stewing and add starch that thickens the gravy slightly.

The step that matters

Skim the fat from the gravy. Veal stew releases fat into the liquid as it cooks. Removing it before adding the flavorings keeps the gravy clean-tasting and less greasy.

Swap the peas

How well each one fits the dish's main ingredients (veal, carrot, onion, potato, pepper, lemon, tomato):

  1. Beansfits better
  2. Chickpeafits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against veal, carrot, onion, potato, pepper, lemon, tomato. 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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