Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
To Stew a Breast of Veal
Ingredients
Directions
Prepare the veal
Divide the breast into pieces according to the position of the bones.
Stew
Put them into a stew-pan with a few slices of ham, some whole pepper, a bunch of sweet herbs, and a sliced onion.
Add sufficient water to keep it from burning, and let it stew slowly till the meat is quite tender.
Then put to it a quart or more of green peas that have boiled twenty minutes in another pot, and a piece of butter rolled in flour.
Let all stew together a quarter of an hour longer.
Serve
Serve it up, with the veal in the middle, the peas round it, and the ham laid on the peas.
You may stew a breast of veal with tomatoes.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal breast (in the method)
- Forms the main body of the stew, becoming tender through slow simmering.
- Green peas (in the method)
- Add sweetness and body to the stew's liquid as they cook.
- Butter rolled in flour
- Flour and butter thicken the stew's liquid into a smoother, richer sauce.
- Ham (in the method)
- Adds savoury, salty flavour to the stew and its liquid.
The step that matters
Adding the butter rolled in flour. Flour needs to cook in the hot liquid to thicken it smoothly and lose its raw taste. Adding it too late, or without simmering, can leave lumps or a floury flavour.
“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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