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Veal Tendons, Curried

A slow‑cooked veal tendon dish simmered with vegetables, then finished in a curry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Tendons, Curried

Ingredients

Directions

Prepare the tendons

  1. Remove the tendons from the veal breasts, keeping the joints intact.

  2. In a deep stewpan, combine the tendons, carrots, clove-studded onions, lemon rind, bay leaf, parsley, thyme, and stock.

  3. Simmer gently until tender, about 4 hours.

  4. Carefully remove the tendons with a skimmer.

  5. Discard any hard parts of the tendons.

  6. Press the tendons between two dishes until cold.

  7. Strain the cooking liquid.

  8. Let the strained liquid cool to remove fat.

Make the curry sauce

  1. In a saucepan, fry the sliced onions and minced apple in butter until soft.

  2. Rub the fried mixture through a sieve.

  3. Mix the sieved mixture with curry paste, curry powder, and ground rice.

  4. Gradually add the strained stock.

  5. Stir over heat until boiling.

Finish and serve

  1. Cut the tendons into half-inch thick rounds, squares, or diamonds.

  2. Add the tendons to the curry sauce.

  3. Heat the mixture through.

  4. Serve the tendons alternately with fried bacon on a hot dish.

  5. Pour the curry sauce over the tendons.

  6. Serve boiled rice for curry 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal tendons
Provide the gelatinous body and chewy-tender texture once slowly simmered.
Onions
Fried and sieved, they add sweetness and body to the curry sauce.
Apple
Softens into the fried base, adding mild sweetness and fruity brightness.
Ground rice
Thickens the sauce by absorbing liquid as it heats and boils.
Curry paste
Supplies the main spiced flavour and aroma of the sauce.
Stock
Forms the liquid base of the sauce, adding savoury depth and moisture.

The step that matters

Gradually add the strained stock. Adding liquid slowly to the ground rice and onion mixture keeps it smooth, while ground rice thickens as its starch swells with heat, so lumps are avoided.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, lemon, parsley, thyme, butter):

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

Fit is the average pairing score against veal, carrot, clove, lemon, parsley, thyme, 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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