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Pickled Veal or Turkey

A pickled veal or turkey simmered in vinegar, wine, and water, served with a vinegar-sugar-cayenne-olive oil sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Fennel and olive match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,344 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Pickled Veal or Turkey

Ingredients

Directions

Prepare the pickle

  1. Hone the veal or turkey and bind it tightly in a cloth.

  2. Boil the vinegar, white wine, and water with the salt. Skim the liquid.

Cook the meat

  1. Add the veal or turkey to the liquid. Let it simmer gently for 1.5 hours.

  2. Remove the meat from the liquid.

Pickle and serve

  1. Reduce the pickle liquid. Skim the pickle liquid. Let the pickle liquid cool.

  2. Pour the cooled pickle over the meat while still in the cloth.

  3. Garnish with fennel branches.

  4. Serve a cold sauce of vinegar, sugar, cayenne pepper, and olive oil on the side.

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. Fennel + olivetop 7% of all pairs
    Smell alikestrong
    Cooked together1,344 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Fennel + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: myristicin (spice, warm).

  3. White wine + fenneltop 10% of all pairs
    Smell alikemoderate
    Cooked together291 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Veal or turkey
Forms the main meat that becomes tender and absorbs the pickling flavour during gentle simmering.
Vinegar
Provides acidity that flavours and preserves the meat in the pickle liquid.
White wine
Adds body and mild acidity to the pickle liquid.
Coarse sea salt
Seasons the pickle liquid and helps draw flavour into the meat.

The step that matters

Let the pickle liquid cool before pouring it over the meat. Pouring hot liquid over the meat would keep cooking it and soften its texture, so the liquid should be cooled first.

Swap the fennel

How well each one fits the dish's main ingredients (veal, vinegar, white wine, sauce, sugar, pepper, olive):

  1. Tarragonfits better
  2. Garlicfits better
  3. Thymefits about as well
  4. Fennelthe original

Fit is the average pairing score against veal, vinegar, white wine, sauce, sugar, pepper, olive. 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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