Skip to main content
Main

Breast, Stewed

Breast of veal stewed with bacon, butter, onions, carrots and parsley in warm water, then served with its strained juice.

From an old cookbook · modernised transcription
By Pierre Blot · From a historical cookbook (Project Gutenberg) · 47 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Breast, Stewed

Ingredients

Directions

Brown the meat

  1. Cut two ounces of bacon into dice and put it in a stewpan set over a good fire.

  2. Add two ounces of butter and two onions cut in slices.

  3. When melted, lay the breast in, turn it over, and leave it until golden on both sides.

Stew and serve

  1. Add two small carrots cut in pieces, one teaspoonful of chopped green onions, three sprigs of parsley, half a turnip, salt, and pepper.

  2. Moisten with half a pint of warm water.

  3. Leave thus about three hours on a moderate fire.

  4. Strain the juice into a dish, put the meat on it, and serve.

  5. The pieces of carrots and of bacon may be served with the meat, if you choose.

Nutrition, whole recipe (rough)

802Calories
27 gProtein
23 gFat
122 gCarbs

Counts 15 of 18 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Carrot1 medium (61g)25
Mushroom1/2 cup sliced (35g)15
Nutmeg1 tsp ground (2.2g)12
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Meatnot in our table0
Waternot in our table0
Vealnot 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 Pierre Blot. 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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Veal breast
The main meat, which becomes tender through long, slow stewing.
Bacon
Its fat renders into the pan, adding savoury richness for browning the meat.
Butter
Fat that helps the meat brown and enriches the juice.
Onions
Soften and sweeten as they cook slowly in the fat and juices.
Carrots
Soften slowly during stewing, adding sweetness to the juice.

The step that matters

Browning the meat until golden on both sides. Browning triggers the Maillard reaction, which builds deep savoury flavour. Pale meat added to the liquid makes a flatter-tasting juice.

Swap the clove

How well each one fits the dish's main ingredients (butter, onion, parsley, meat, egg, flour, garlic):

  1. Capersfits better
  2. Thymefits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against butter, onion, parsley, meat, egg, flour, garlic. 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.

You might also like

Corn FrittersCorn Fritters203 recipesCarrot SoupCarrot Soup134 recipesMushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipes