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Braised Neck of Veal

A braised veal neck with bacon, parsley, spices, vegetables, sherry, and mace.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 19 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Braised Neck of Veal

6 persons

Ingredients

Directions

Prepare

  1. Prepare the bacon for larding, and roll it in minced parsley, salt, pepper, and grated nutmeg.

  2. Lard the veal, put it into a stewpan with a few slices of lean bacon or ham, an onion, carrots, and celery; do not quite cover it with water.

  3. Stew it gently for 2 hours, or until it is quite tender.

  4. Strain off the liquor.

Brown and finish

  1. Stir together over the fire, in a stewpan, a little flour and butter until brown.

  2. Lay the veal in this, the upper side to the bottom of the pan, and let it remain until it has a nice brown colour.

  3. Place the veal in the dish.

  4. Pour into the stewpan as much gravy as is required, boil it up, skim well, add the wine, pounded mace, and lemon-juice.

  5. Simmer for 3 minutes.

  6. Pour the gravy over the meat and serve.

Nutrition, whole recipe (rough)

113Calories
2 gProtein
1 gFat
20 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

What each ingredient does

Veal (in the method)
Forms the main body of the dish, becoming tender through slow stewing.
Bacon (in the method)
Larded through the veal, adding fat and savoury flavour as it cooks.
Flour and butter (in the method)
Form a roux that browns and thickens the gravy for body and colour.
Sherry
Adds acidity and aroma to the finished gravy.

The step that matters

Browning the veal in the roux. The veal must sit undisturbed until a deep brown colour forms, because browning through the Maillard reaction builds the flavour and colour of the sauce. Moving it too early leaves the surface pale and the gravy flat.

Swap the mace

How well each one fits the dish's main ingredients (parsley, onion, carrot, sherry, pepper, nutmeg):

  1. Thymefits better
  2. Marjoramfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against parsley, onion, carrot, sherry, pepper, nutmeg. 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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