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Stewed Veal

Stewed veal with mace, onion, peppercorns, boiled green peas, and 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 until covered, adding the mace, clove-studded onion, and peppercorns.

  2. Stew gently for just over an hour, then skim and strain the liquid.

Make the sauce

  1. Thicken the milk by mixing it with the eggs in a jug, placing the jug in boiling water, and stirring until thickened (do not let it boil).

  2. 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
Provides the main meat, which becomes tender during the long gentle stew.
Milk
Softens and flavours the veal while it soaks, and forms the base of the sauce.
Eggs
Thicken the warm milk into a smooth, lightly set sauce.
Green peas
Add sweetness, colour and a soft texture to the sauce.

The step that matters

Thickening the milk and eggs. Eggs set when gently heated but curdle and turn grainy if they get too hot. Placing the jug in boiling water and stirring keeps the heat gentle, so the sauce thickens smoothly without boiling.

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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