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Veal Stew

A stew of veal, potatoes, eggs, cream, butter, pepper, and salt, thickened with a batter.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Stew

Ingredients

Directions

Prepare the veal

  1. Cut up two or three pounds of veal into pieces three inches long and one thick.

  2. Wash the veal.

  3. Put the veal into a stewpan with two quarts of water.

  4. Let it boil.

  5. Skim the surface well.

  6. When all the scum is removed, add pepper and salt to taste, and a small piece of butter.

Make the stew

  1. Pare and cut in halves twelve small Irish potatoes.

  2. Put the potatoes into the stewpan.

  3. When the stew boils, prepare a batter made with two eggs, two spoonfuls of cream or milk, a little salt, and flour enough to make it a little thicker than for pancakes.

  4. Drop the batter into the stew, a spoonful at a time, while it is boiling.

  5. When all is in, cover the pan closely so that no steam can escape.

  6. Let it boil twenty minutes.

  7. Serve in a deep dish.

Nutrition, whole recipe (rough)

398Calories
11 gProtein
22 gFat
40 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
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 F. L. Gillette and Hugo Ziemann. 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Cream + potatotop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Veal
Provides the meat that becomes tender and flavourful as it simmers in the broth.
Eggs
Bind the batter so the dumplings hold together and set firm in the boiling stew.
Flour (in the method)
Forms the body of the batter, giving the dumplings structure as they cook.
Cream
Adds richness and moisture to the batter, keeping the dumplings soft.
Potatoes
Soften as they cook, thickening the stew and adding starchy body.

The step that matters

Drop the batter into the boiling stew. The batter must be thick enough to hold its shape. If it is too thin, it disperses into the liquid instead of forming dumplings that set as they simmer.

Swap the potato

How well each one fits the dish's main ingredients (veal, cream, butter, egg, pepper):

  1. Potatothe original
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Leekfits about as well

Fit is the average pairing score against veal, cream, butter, egg, pepper. 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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