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Creamed Veal

Creamed Veal is a veal dish simmered in milk and thickened with a butter‑flour roux, served on toast or with chips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creamed Veal

Ingredients

Directions

Prepare the veal

  1. Boil the veal until tender.

  2. Chop the veal finely and place it in a chafing dish.

  3. Season with salt, pepper, and allspice or celery salt to taste.

  4. Pour the milk over the veal.

Make the sauce

  1. In a separate pan, make a roux by mixing the flour with the melted butter.

  2. Stir the roux into the boiling milk until it thickens.

Serve

  1. Serve the creamed veal on toast garnished with parsley or as a dish with Saratoga chips.

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

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

  2. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the main meat, which becomes tender from boiling and is chopped fine for a creamy texture.
Milk
Forms the liquid base of the cream sauce that the roux thickens.
Flour
Thickens the milk into a smooth sauce when cooked with butter as a roux.
Butter
Enriches the sauce with fat and flavor and helps form the roux with the flour.

The step that matters

Stirring the roux into the milk. Flour thickens liquid only when its starch is dispersed and heated in the liquid. Adding the roux slowly while stirring prevents lumps and gives a smooth, evenly thickened sauce.

Swap the allspice

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

  1. Marjoramfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Allspicethe original

Fit is the average pairing score against veal, pepper, milk, flour, butter, parsley. 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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