Skip to main content
Main

Sauce for Hashed or Minced Veal

A sauce made by simmering veal bones with water, onion, and lemon peel, then straining and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Sauce for Hashed or Minced Veal

Ingredients

Directions

Prepare

  1. Dust the bones with flour.

  2. Place the bones in a stewpan with water, onion, and lemon peel.

Simmer and strain

  1. Bring to a boil and simmer for 30 minutes.

  2. Strain the mixture into a bowl.

  3. Return the liquid to the stewpan and season as desired.

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. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + lemontop 19% of all pairs
    Smell alikemoderate
    Cooked together15,646 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 bones
Release gelatin and flavour into the water, giving the stock body and depth.
Flour
Dusting the bones lightly helps them brown slightly and adds a little body to the stock.
Onion
Adds aromatic sweetness and savoury flavour to the liquid as it simmers.

The step that matters

Bring to a boil and simmer for 30 minutes. Boiling too hard or too long can cloud the stock and make it greasy. A gentle simmer extracts flavour while keeping the liquid clear.

Swap the onion

How well each one fits the dish's main ingredients (veal, flour, lemon):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against veal, flour, lemon. 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.

More veal stock recipes

Soup 5 See all 51 →

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes