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Veal Cutlets, Stewed

Stewed veal cutlets with a light gravy made from carrot, onion, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Cutlets, Stewed

Ingredients

Directions

Prepare the veal

  1. Cut the veal fillet into three pieces and trim off the skin.

Make the gravy and stew

  1. Stew the trimmings with the chopped carrot and onion to make a light gravy.

  2. Add a little broth or warm water and spices if desired.

  3. Add the pieces of veal and stew for two hours.

Finish and serve

  1. Dish the cutlets.

  2. Thicken the gravy.

  3. Pour the gravy over the cutlets.

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

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

  2. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal fillet
Provides the main meat, which becomes tender through long, slow stewing.
Carrot
Adds subtle sweetness and body to the light gravy as it stews.
Onion
Adds savoury depth and aroma to the gravy as it cooks down.

Swap the onion

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

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

Fit is the average pairing score against veal, carrot. 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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