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Fricandeau of Veal

A braised veal dish cooked with onions, carrot, herbs, mace, bay leaves, broth, and ham, finished with a glazed gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Beat the veal with a rolling pin and remove the skin.

  2. Trim the edges and lard the top and sides with fat bacon.

  3. Cover with white paper and place in a stew-pan.

Stew

  1. Add undressed veal or mutton, onions, carrot, herbs, mace, bay leaves, broth, and ham.

  2. Cover the pan and stew gently for 3 hours.

Glaze and serve

  1. Remove the meat and skim the fat from the gravy.

  2. Boil the gravy quickly to a glaze and then glaze the meat.

  3. Serve with sorrel sauce.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  3. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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 through long gentle stewing.
Bacon fat
Larding adds moisture and richness to the lean veal as it cooks.
Onions
Build flavor and sweetness into the broth and gravy as they soften.
Veal or mutton broth
Provides the liquid that gently cooks the meat and becomes the glaze.
Lean ham
Adds savory, salty depth to the gravy during stewing.

The step that matters

Boiling the gravy to a glaze. Reducing the gravy quickly concentrates its gelatin and flavor into a glossy coating. If it boils too long it turns sticky or bitter, and if it is not reduced enough the glaze runs off the meat.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, carrot, ham):

  1. Celeryfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, carrot, ham. 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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