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Veal Stew

A veal stew cooked with potatoes, milk, and flour.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Stew

Ingredients

Directions

Make the stew

  1. Take 2½ pounds of veal breast and boil for one hour in enough water to cover.

  2. Add a dozen potatoes and cook for half an hour.

  3. Before removing from heat, add one pint of milk and enough flour to thicken.

  4. Season to taste.

Add the crust and serve

  1. If desired, make a crust as for chicken pie: bake in two pie pans; place one crust on the platter, pour over the stew, and place the other crust on top.

Nutrition, whole recipe (rough)

314Calories
24 gProtein
16 gFat
19 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Oyster6 medium (84g)81
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). 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. See the original page.

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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Milk + oystertop 20% of all pairs
    Smell alikemoderate
    Cooked together2,933 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Veal breast
Provides the main meat and body of the stew as it simmers.
Milk
Adds creaminess and softens the sauce's flavour and texture.
Flour (in the method)
Thickens the liquid into a smoother, heavier sauce.
Potatoes (in the method)
Add starch and bulk, helping thicken and fill out the stew.

The step that matters

Adding the milk and flour before removing from heat. Flour needs to be stirred in and heated briefly to thicken properly. Adding milk to a boiling liquid can curdle it, so keeping the heat controlled while stirring helps the sauce stay smooth.

“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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