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Veal and Rice

A stew of veal and rice simmered with onion, bay leaf or parsley, salt, pepper, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal and Rice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Rinse, wash, and drain the rice.

  2. Melt Crisco (or salad oil) in a heavy iron kettle.

  3. Add the rice and stir constantly until it turns light golden brown.

Stew

  1. Add the minced onion and veal cut into pieces for stewing.

  2. Cover with water and simmer for 1½ hours.

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

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

  2. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  4. Parsley + white peppertop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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

Rice
Toasting it in fat before adding liquid gives a nutty flavour and helps the grains stay separate.
Veal
Slow simmering breaks down its connective tissue, leaving the meat tender and the broth enriched.
Crisco or salad oil
Fat carries flavour and conducts heat evenly when the rice is toasted in the kettle.

The step that matters

Toasting the rice until light golden brown. Stirring constantly keeps the rice from scorching while its starches dry and toast, which adds a nutty aroma. Scorched rice turns bitter and can taint the whole stew.

Swap the white pepper

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

  1. Celeryfits better
  2. Thymefits better
  3. Garlicfits better
  4. White pepperthe original

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