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Fricando Veal

A veal dish larded with bacon and stewed with stock, served with stewed sorrel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Fricando Veal

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the veal

  1. Cut a long or round piece of veal from the leg.

  2. Beat it flat with a chopper and make an incision in the underside.

  3. Stuff the incision with a little light forcemeat and sew it up.

  4. Lard the top with neat pieces of fat bacon.

Stew and serve

  1. Blanch the veal and place it in a stew pan with a little stock.

  2. Cover and let it stew until very tender and the liquid is nearly reduced.

  3. Before serving, glaze the larding and serve with stewed sorrel underneath.

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 + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal from the leg
Forms the main body of the dish and becomes tender through long, slow stewing.
Fat bacon
Larding adds fat and moisture that keeps the lean veal from drying out as it cooks.
Light forcemeat
Adds a soft, savoury filling that moistens the interior of the veal.
Stock
Provides cooking liquid that gently braises the veal and forms the base of the sauce.

The step that matters

Stewing until very tender with the liquid nearly reduced. Veal from the leg is lean and its connective tissue needs long, gentle moist heat to soften. Covering the pan traps steam so the meat stays moist, while reducing the liquid concentrates its flavour. Stewing too hard or too briefly leaves the meat tough or the sauce thin.

“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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