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Veal, Bubble and Squeak of

A dish of sliced veal fried with boiled cabbage or spinach, served with tomato or piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and tomato work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 333 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal, Bubble and Squeak of

Ingredients

Directions

Prepare the veal

  1. Cut the cooked veal into neat slices.

  2. Fry the veal slices in hot fat until heated through.

  3. Keep the fried veal warm by placing it before the fire.

Cook the greens and serve

  1. Fry the boiled cabbage or spinach until hot.

  2. Pile the hot greens on a dish and arrange the veal slices around it.

  3. Serve with tomato sauce or any piquant sauce.

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. Cabbage + tomatotop 12% of all pairs
    Smell alikemoderate
    Cooked together333 recipes

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

  2. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + cabbagetop 24% of all pairs
    Smell alikelow
    Cooked together252 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Cooked veal
Provides the main protein; frying it briefly in hot fat heats it through and firms and browns its surface.
Fat for frying
Conducts heat evenly to the veal slices and adds browning and rich flavour to their surface.
Boiled cabbage or spinach
Forms the soft, moist base of the dish, with its own mild, slightly sweet flavour.

Flavor stand-ins for the cabbage

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

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Cucumberbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against veal, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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