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Fricassee of Veal, with Biscuit

A veal fricassee with gravy and biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fricassee of Veal, with Biscuit

Ingredients

Directions

Brown the veal

  1. Fry the salt pork in a frying pan until deep brown.

  2. Dredge the veal slices with salt and pepper, then fry in the pork fat until brown.

  3. Remove the veal and add flour to the hot fat, stirring until brown.

  4. Slowly add the cold water while stirring continuously.

  5. Let the gravy boil for five minutes, then add the fried veal and cover.

  6. Cook slowly for 12 to 15 minutes.

Serve

  1. Prepare biscuits according to a recipe in the appendix, baking them as thin, small cakes.

  2. Serve the veal on a platter, pour the gravy over it, and place the biscuits around 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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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
Is the main meat, browned for flavour and then gently simmered until tender.
Salt pork
Its rendered fat browns the veal and adds savoury flavour to the gravy.
Flour
Browned in the hot fat, it thickens the cold water into a gravy.
Cold water
Forms the liquid base of the gravy once whisked into the browned flour.

The step that matters

Adding the cold water to the flour. Pouring the cold water slowly while stirring constantly keeps the starch dispersed, so the gravy thickens smoothly instead of forming lumps.

“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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