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Veal, Haricot

A stew of veal with haricot beans, peas, carrots, turnips, cauliflower, onions, cucumber, and lettuce, served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Cauliflower and cucumber match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 584 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Veal, Haricot

Ingredients

Directions

Prepare the veal

  1. Shorten the bones of the veal and cut it into cutlets or leave it whole.

  2. Place the veal in a stewpan and pour over the brown gravy.

  3. Simmer gently until three-quarters cooked, about 30 minutes.

Cook the vegetables

  1. In a separate saucepan, boil the peas, carrots, turnips, cauliflower, onions, cucumber, lettuce, and haricot beans until nearly tender.

  2. Add salt and cayenne to the vegetables.

Combine and serve

  1. Shortly before serving, combine the vegetables with the veal and simmer together for 10 minutes.

  2. Transfer the veal to a dish, arrange the vegetables around it, and garnish with forcemeat balls.

  3. Serve fried bacon on a separate dish.

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. Cauliflower + cucumbertop 1% of all pairs
    Smell alikestrong
    Cooked together584 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Cauliflower + cabbagetop 1% of all pairs
    Smell alikestrong
    Cooked together305 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal neck
Provides the meat that becomes tender and flavourful during slow simmering in gravy.
Haricot beans
Starchy body that thickens the stew and gives it a hearty, creamy texture.
Brown gravy
Supplies the liquid and savoury base that the veal and vegetables cook in.
Peas
Add sweetness and a fresh, tender texture to the stew.

The step that matters

Combining the vegetables with the veal. Vegetables are only boiled until nearly tender, so they need a short final simmer with the veal to finish cooking. Adding them too early lets them overcook and turn mushy, while adding them too late leaves them firm and the flavours unblended.

Swap the peas

How well each one fits the dish's main ingredients (veal, carrot, turnip, cauliflower, onion, cucumber, cabbage):

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

Fit is the average pairing score against veal, carrot, turnip, cauliflower, onion, cucumber, cabbage. 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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