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Stewed Veal and Rice

A stew of veal, onion, turnip, and rice simmered in milk and veal cooking liquid, finished with parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,842 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stewed Veal and Rice

Ingredients

Directions

Prepare and simmer

  1. Wipe the veal and chop off the end of the knuckle bone.

  2. Place the veal and onion in a white-lined saucepan and add enough water to barely cover.

  3. Bring to a boil, then add the diced turnip.

  4. Add the washed rice half an hour before serving and simmer until cooked.

Serve

  1. Serve the veal in the center of a hot dish with rice around it.

  2. Coat with 1 pint of parsley sauce made from half milk and half cooking liquid.

  3. Garnish with cut lemon and grilled bacon rolls.

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. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Turnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal knuckle
Its connective tissue breaks down during simmering, giving the cooking liquid body and flavor.
Butter
Adds richness and carries flavor in the parsley sauce.
Flour
Thickens the parsley sauce as its starch swells in the hot liquid.
Milk
Adds creaminess and a mild dairy flavor to the parsley sauce.
Rice
Absorbs liquid and softens, forming the starchy base served with the veal.

The step that matters

Add the rice half an hour before serving. Rice keeps absorbing liquid and softening as it simmers. Adding it at the right time lets it finish cooking just as the veal is ready, rather than turning mushy or staying firm.

Swap the onion

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

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

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