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Veal, Braised

Braised veal with bacon, vegetables, Madeira wine, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Veal, Braised

Ingredients

Directions

Prepare the veal

  1. Cut the bones short and chop off the chine-bone close to the meat.

  2. Rub the bottom of a small bright saucepan with the garlic.

  3. Lay the bacon or ham slices in the bottom of the saucepan.

  4. Place the veal on top.

  5. Add the carrot, onion, mushrooms, sugar, mace, nutmeg, pepper, and salt if needed.

  6. Place thin slices of fat bacon on the veal.

Braise

  1. Pour in the stock or water.

  2. Cover the pan and simmer gently until the meat is cooked through.

  3. Remove the veal and keep it warm in the oven.

Make the gravy and finish

  1. Skim the gravy and strain it through a fine sieve with the ham and vegetables.

  2. Bring the gravy to a boil.

  3. Stir in the Madeira.

  4. Pour it over the veal before serving hot.

  5. Remove the skin from the veal.

  6. Spread butter on the meat.

  7. Lay the truffles on top.

  8. Replace the skin and sew it on with coarse twine, then proceed as before.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  5. Garlic + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together5,930 recipes

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

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

What each ingredient does

Veal
Forms the main meat that turns tender and moist during slow braising.
Bacon
Adds fat and savoury flavour that seasons the meat and the braising liquid.
Stock
Provides the moist braising liquid that cooks the veal gently and forms the gravy.
Butter
Adds richness and fat to the meat, giving a smooth, glossy finish.
Madeira wine
Adds sweetness and aroma to the gravy as it is stirred in.
Truffles
Contribute a strong earthy aroma to the finished dish.

The step that matters

Simmer gently until cooked through. Gentle heat breaks down the connective tissue in veal slowly, keeping the meat tender and juicy. A hard boil tightens the proteins and can make the meat dry and tough.

Swap the clove

How well each one fits the dish's main ingredients (veal, garlic, ham, carrot, onion, mushroom, sugar):

  1. Thymefits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against veal, garlic, ham, carrot, onion, mushroom, sugar. 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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