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Veal, Breast Of, with Spring Vegetables

A braised veal breast served with young turnips, carrots, onions, new potatoes, beans, green peas, and veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turnip and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal, Breast Of, with Spring Vegetables

Ingredients

Directions

Prepare the veal

  1. Bone the veal.

  2. Roll the veal.

  3. Braise the veal according to previous instructions for rolled and braised veal.

Prepare the vegetables

  1. While the veal is cooking, prepare the young vegetables.

  2. Cook the young vegetables.

  3. Heat the cooked vegetables in a little veal gravy.

Serve

  1. Arrange the vegetables around the veal on a serving dish.

  2. Pour a little of the sauce over the veal.

  3. Serve the rest of the sauce in a tureen.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal breast
Provides the main meat, which becomes tender through slow braising after being rolled.
Young turnips
Add mild sweetness and a tender bite as a spring vegetable.
New potatoes
Add starchy body and soft texture to the plate.
Green peas
Add sweetness and a fresh, bright flavor.
Veal gravy
Adds savory depth and moisture, linking the vegetables to the meat.

The step that matters

Heat the cooked vegetables in a little veal gravy. Reheating vegetables gently in a small amount of gravy keeps them moist and tender. Overheating or boiling them can make them soft and dull in color, while too much liquid dilutes the gravy's flavor.

Swap the peas

How well each one fits the dish's main ingredients (veal, turnip, carrot, onion, potato, beans):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against veal, turnip, carrot, onion, potato, beans. 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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