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Veal a LA Bourgeoise

A veal stew with bacon, peas, carrots, onions, herbs, and a sauce of lemon, sherry, and mushroom ketchup.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 29 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal a LA Bourgeoise

6 persons

Ingredients

Directions

Brown the veal

  1. Cut the veal into cutlets, trim them, and put the trimmings into a stewpan with a little butter.

  2. Lay the cutlets in the pan and fry them a nice brown colour on both sides.

Stew the veal

  1. Add the bacon, carrots, onions, spice, herbs, and seasoning.

  2. Pour in about a pint of boiling water and stew gently for 2 hours on a very slow fire.

  3. When done, skim off the fat, take out the herbs, and flavour the gravy with a little tomato sauce and ketchup.

  4. Have ready the peas and potatoes, boiled separately; put them with the veal, and serve.

Make the collops

  1. Cut the veal the same thickness as for cutlets, rather larger than a crown-piece.

  2. Flour the meat well, then fry the veal a light brown in butter.

  3. Dredge again with flour.

  4. Add 1/2 pint of water, pouring it in by degrees.

  5. Set it on the fire, and when it boils, add the onion and mace.

  6. Let it simmer very gently about 3/4 hour.

  7. Flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion.

  8. Give one boil, and serve.

Finish the collops and garnish

  1. Cut the veal into thin slices about 3 inches in width.

  2. Hack the slices with a knife, and grate on them the nutmeg, mace, cayenne, and salt.

  3. Fry the veal in a little butter and dish them.

  4. Make a gravy in the pan by putting in the remaining ingredients.

  5. Give one boil, and pour it over the collops.

  6. Garnish with lemon and slices of toasted bacon, rolled.

  7. Forcemeat balls may be added to this dish.

  8. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.

Nutrition, whole recipe (rough)

976Calories
55 gProtein
22 gFat
134 gCarbs

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Anchovy100g210
Pea1/2 cup (72g)62
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0
Macenot 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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ketchup + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sherry + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal (in the method)
Main protein; slow stewing makes the meat tender and lets it flavour the gravy.
Bacon
Adds savoury fat and smoky flavour to the gravy and the garnish.
Flour
Coats the meat and thickens the gravy as it cooks.
Lemon-juice
Adds acidity that brightens the rich gravy.
Cream
Enriches the gravy, adding richness and a smoother texture.

The step that matters

Browning the veal before stewing. Frying the floured meat until golden creates browned flavour through the Maillard reaction. Pale meat gives a flat-tasting gravy, and flour dredged on the meat helps the sauce thicken evenly.

Swap the peas

How well each one fits the dish's main ingredients (lemon, sherry, mushroom, ketchup, nutmeg, anchovy, sauce):

  1. Walnutfits better
  2. Chestnutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against lemon, sherry, mushroom, ketchup, nutmeg, anchovy, sauce. 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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