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Veal, Jugged

Veal cooked slowly in a jar with stock, herbs, and spices, then thickened and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal, Jugged

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the veal into neat slices for serving and season with salt, cayenne, and powdered mace.

  2. Place the slices in an earthenware jar and pour over the strong stock.

  3. Add the sweet herbs and lemon rind, then cover the jar tightly with paper.

Cook

  1. Put the jar in a dripping tin filled with boiling water and place it in a 350°F (175°C) oven.

  2. Cook until the meat is tender, about 2.5 to 3 hours.

  3. Remove the herbs and lemon rind, thicken the gravy with brown thickening, and add lemon juice.

Serve

  1. Serve the veal on a hot dish with the gravy poured over it.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Lean meat that becomes tender and succulent during slow, moist cooking.
Strong stock
Provides moisture and savoury flavour that the meat absorbs and the gravy is built from.
Brown thickening
Starch that thickens the cooking liquid into a glossy, spoonable gravy.
Lemon juice
Adds acidity that brightens the rich, savoury gravy.

The step that matters

Cook in a covered jar in boiling water. Gentle, moist heat from the covered jar and water bath breaks down the meat's connective tissue slowly without drying it. Cooking too hot or uncovered would toughen and dry the veal.

Swap the mace

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

  1. Parsleyfits better
  2. Marjoramfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, lemon. 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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