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Veal, Roast, Sauce for

A sauce made from anchovy, shallot, stock, lemon juice, port, and roast veal gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Shallot and lemon match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Veal, Roast, Sauce for

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine the minced anchovy and shallot with the stock.

  2. Boil until the anchovy is dissolved, then strain the mixture.

  3. Stir in the lemon juice and port, and bring to a boil.

Finish the sauce

  1. Mix the sauce with the gravy from the roast veal.

  2. Simmer for about 20 minutes.

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. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Anchovy + vealtop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  3. Anchovy + shallottop 14% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lemon + vealtop 17% of all pairs
    Smell alikelow
    Cooked together4,580 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

Anchovy
Dissolves into the stock to add savoury depth without a distinct fish flavour.
Shallot
Adds a mild, aromatic sweetness that forms the base flavour of the sauce.
Stock
Forms the liquid base that carries and reduces the other flavours.
Lemon juice
Adds acidity that brightens the sauce and balances the richness of the gravy.
Port
Adds sweetness and fruity depth that rounds out the sauce.

The step that matters

Boil until the anchovy is dissolved. The anchovy must fully break down in the hot stock so its salty, savoury flavour blends evenly through the sauce. Undissolved pieces would stay visible and give uneven seasoning before straining.

Swap the shallot

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

  1. Shallotthe original
  2. Spinachfits about as well
  3. Asparagusfits about as well
  4. Capsicumfits less well

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