Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Boiled Meats
Ingredients
Directions
Prepare
Clean and tin your copper pot.
Place the leg of veal in cold water.
Dredge the meat well with flour before adding it to the pot.
Boil
Cover the pot and remove any scum that forms.
Boil slowly for 3.5 hours.
Ensure the meat is cooked thoroughly.
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.
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Veal + flourtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leg of veal
- Is the main cut; long slow simmering turns its connective tissue tender.
- Flour
- Coats the outside of the meat, helping the surface hold together and thicken the cooking liquid slightly.
The step that matters
Ensure the meat is cooked thoroughly. A large joint of veal can look done outside while the centre stays underdone. Thick cuts need a long, gentle boil so heat penetrates to the bone, and the meat should be checked in the thickest part before serving.
“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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