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Baked Veal

A veal cut baked with onions, tomatoes, parsley, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Sprinkle the bottom of a baking dish with sliced onions.

  3. Place the veal in the dish.

  4. Spread melted butter over the veal.

  5. Add more sliced onions on top.

  6. Add the tomatoes cut into small pieces.

Bake and serve

  1. Bake for 1.5 hours.

  2. Thicken the sauce if necessary.

Recipe from a historical cookbook (Internet Archive).

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.

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

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

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

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

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender during the long, slow bake.
Tomatoes
Provide moisture and acidity that combine into the sauce as the dish bakes.
Onion
Softens as it bakes, adding sweetness and flavor to the sauce.
Melted butter
Adds fat that helps keep the surface of the veal moist and richly flavored.

The step that matters

Thicken the sauce if necessary. Tomato sauce thins as it heats and its juices run off the meat. Checking its consistency near the end of baking and reducing or thickening it keeps the sauce clinging to the veal rather than watery.

Swap the tomato

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

  1. Carrotfits better
  2. Potatofits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against veal, onion, parsley, pepper, butter. 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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