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Veal Stew with Noodles

A hearty stew of veal, salt pork, vegetables, and noodles simmered in a seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Stew with Noodles

Ingredients

Directions

Make the stock

  1. Wipe the veal.

  2. Place the bones in a kettle.

  3. Add the salt pork, onion, carrot, celery, peppercorns, bay leaf, thyme, salt, and cloves.

  4. Cover with boiling water and let simmer until the meat is tender.

  5. Remove the meat.

  6. Strain the liquid.

Make the sauce

  1. Thicken the liquid with flour diluted in cold water until smooth and creamy.

  2. Add the noodles to the sauce.

  3. Let simmer for 20 minutes.

  4. Drain the noodles.

Serve

  1. Arrange the noodles in the center of a serving platter.

  2. Place the meat around the noodles.

  3. Pour the sauce over everything.

  4. Sprinkle with paprika or parsley before serving.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

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

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 through long, gentle simmering in liquid.
Salt pork
Adds fat and savory depth to the broth as it simmers.
Flour
Thickens the cooking liquid into a smooth, creamy sauce.
Noodles
Absorb the sauce and form the starchy base of the dish.

The step that matters

Thickening the flour with cold water. Flour added directly to hot liquid clumps, because its starch granules swell unevenly. Dispersing it in cold water first lets it blend smoothly before it thickens the sauce.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, carrot, celery, thyme, clove, flour):

  1. Turnipfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, carrot, celery, thyme, clove, flour. 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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