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Stewed Veal

A slow-cooked veal stew with onion, herbs, and spices, served with peas and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stewed Veal

Ingredients

Directions

Prepare

  1. Cut the veal into neat pieces and roll them in flour, pepper, and salt.

  2. Heat a little bacon fat in a pan.

Brown

  1. Fry the onion until slightly brown.

  2. Add the veal to the pan and brown the veal on all sides.

Simmer and serve

  1. Pour in the water or stock.

  2. Add the spices and herbs.

  3. Cook slowly for two hours until tender.

  4. Serve with peas and mashed potatoes.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal cutlets
Provide the meat that becomes tender during slow cooking.
Flour
Coats the veal so it browns and slightly thickens the cooking liquid.
Onion
Adds savory sweetness and aroma as it softens and browns in the fat.
Water or white stock
Forms the cooking liquid that gently braises the veal.

The step that matters

Cook slowly for two hours until tender. Veal is lean connective-tissue meat that needs low, gentle heat over time to break down and become tender; boiling hard toughens the proteins and dries the meat.

Swap the onion

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

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

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