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Veal, Breast Of, Stewed with Green Peas

A veal stew simmered with green peas, seasoned with pepper, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Veal, Breast Of, Stewed with Green Peas

Ingredients

Directions

Prepare the veal

  1. Cut the veal into serving pieces and dredge with flour.

  2. Sprinkle with pepper, salt, and white sugar.

  3. Fry in hot fat until lightly browned.

  4. Drain the veal and place in a saucepan.

Simmer the stew

  1. Add enough boiling stock to barely cover the veal.

  2. Simmer gently for about 2 hours, basting frequently.

  3. Skim the gravy to remove excess fat.

  4. About 15 minutes before serving, add the young peas.

  5. Simmer until the peas are tender and serve hot.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Pepper + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Veal + peastop 19% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Breast of veal
Becomes tender through long, gentle simmering, giving the stew its main body.
Flour
Coats the veal so it browns during frying and thickens the gravy.
Boiling stock
Provides the liquid that cooks the veal and forms the base of the gravy.
Young peas
Add sweetness and fresh, green flavor, softening as they simmer.

The step that matters

Simmer gently and add the peas late. A gentle simmer keeps the veal tender rather than tough and stringy, while the peas added about 15 minutes before serving stay bright green and tender instead of becoming overcooked and mushy.

Swap the peas

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

  1. Chestnutfits better
  2. Almondfits better
  3. Pistachiofits better
  4. Peasthe original

Fit is the average pairing score against veal, flour, pepper, 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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