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Stewed Veal

Stewed veal simmered with mace, onion, peppercorns, and green peas, served with mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Veal

Ingredients

Directions

Prepare the veal

  1. Soak the veal cutlet in milk to cover it well, along with the mace, onion, and peppercorns.

  2. Stew gently for just over an hour.

  3. Skim and strain the liquid.

Make the sauce

  1. Mix the milk with the eggs in a jug.

  2. Place the jug in boiling water.

  3. Stir until thickened (do not let it boil).

  4. Add the boiled green peas to the thickened milk.

Serve

  1. Serve the veal on a dish, bordered with mashed potatoes.

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

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

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Peas + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

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

  4. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet
Is the main protein, becoming tender through gentle, slow stewing in milk.
Milk
Gently tenderises the veal and forms the base of the thickened sauce.
Eggs
Thicken the milk into a smooth sauce as their proteins set with gentle heat.
Green peas
Add sweetness, colour and a tender texture to the sauce.

The step that matters

Stir the egg and milk without boiling. Egg proteins set with gentle heat and curdle if the mixture boils, so the sauce turns grainy instead of smooth and thickened.

Swap the mace

How well each one fits the dish's main ingredients (veal, milk, onion, clove, egg, peas, potato):

  1. Nutmegfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, milk, onion, clove, egg, peas, potato. 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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