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Veal, Knuckle Of, Stewed with Rice

A stew of veal knuckle and rice seasoned with salt, mace, and cayenne, served with boiled bacon, parsley, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal, Knuckle Of, Stewed with Rice

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Cook the veal

  1. Place the knuckle of veal in a stewpan just large enough to hold it.

  2. Cover with stock or water and add 1 teaspoon of salt.

  3. Bring to a boil, skim carefully, and simmer gently for 45 minutes.

  4. Add the rice and continue to stew until both the meat and rice are tender.

Season and serve

  1. Season with mace and cayenne 30 minutes before serving, adding more salt if needed.

  2. Serve with boiled bacon, parsley, and butter.

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. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  2. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  5. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

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

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

What each ingredient does

Veal knuckle
Provides the main meat and rich flavour as it slowly simmers into the broth.
Rice
Absorbs liquid as it cooks, thickening the stew and giving it body.

The step that matters

Skimming after the boil. Skimming removes foam and coagulated impurities that rise as the stock first heats. Removing them keeps the broth clear and clean-tasting. Simmering gently rather than boiling hard also keeps the meat tender and the liquid clear.

Swap the mace

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

  1. Capersfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, rice, parsley, butter. 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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