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Fricassee of Veal

A veal fricassee cooked with fat salt pork, 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 the veal

  1. Cut the pork into thin slices and fry until brown.

  2. Cut the veal into small, thin pieces and season with salt and pepper, then roll in flour.

  3. Remove the pork from the pan and add the veal to the hot fat.

  4. Fry the veal until browned on both sides.

Make the gravy

  1. Remove the veal and stir the remaining flour into the fat.

  2. Add the cold water while stirring continuously until the gravy boils.

  3. Return the browned veal to the gravy and simmer for 30 minutes.

  4. Add the tomatoes and bring to a boil.

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 cooking liquid into a smooth gravy.
Fat salt pork
Renders fat for frying the veal and adds savory, browned flavor to the dish.
Strained tomatoes
Adds acidity and a bright tomato flavor to the gravy.

The step that matters

Stir the water into the flour and fat while stirring continuously. Adding cold liquid to a flour and fat roux while stirring keeps starch granules dispersed, so the gravy thickens smoothly instead of forming lumps.

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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