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Breast of Veal Stewed

A veal breast stew with bacon, onions, carrots, herbs, and a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Breast of Veal Stewed

Ingredients

Directions

Prepare the stew

  1. Stew the breast of veal until tender.

  2. In a separate pan, sauté the onion with browning and catsup.

Simmer and finish

  1. In a stewpan, combine veal, bacon, water, carrots, herbs, spring onions, parsley, and cloves.

  2. Bring to a boil, skim, then simmer gently for 4 hours.

  3. Thicken the sauce with flour before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  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

Breast of veal
Provides the meat that becomes tender through long, gentle stewing.
Bacon
Adds smoky, salty fat that flavours the broth as it simmers.
Flour
Thickens the sauce so it clings to the meat and vegetables.
Carrots
Contribute sweetness and body to the stewed sauce.

The step that matters

Simmer gently after skimming. A rolling boil toughens meat proteins and makes the sauce cloudy, so the stew should only barely simmer for the full 4 hours.

Swap the onion

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

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, parsley, clove, flour. 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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