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Veal Haricoed

A stew of boned veal neck in brown gravy with cucumbers, peas, and cabbage, served with forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cucumber and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,409 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Haricoed

Ingredients

Directions

Braise the veal

  1. Place the boned veal neck in a stewpan with enough brown gravy to cover it and sew it closed.

Prepare the vegetables

  1. In a separate pot, stew the cucumbers, peas, and quartered cabbage lettuces in some broth until tender.

Finish and serve

  1. When the veal is nearly done, add the stewed vegetables to the stewpan.

  2. Simmer for 10 minutes and serve with forcemeat balls.

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. Cucumber + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,409 recipes

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

  2. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  3. Peas + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Cucumber + peastop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

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

  5. Cucumber + cabbagetop 5% of all pairs
    Smell alikestrong
    Cooked together722 recipes

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

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

What each ingredient does

Veal neck
Lean meat that becomes tender during slow simmering and gives the stew its main body.
Brown gravy
Liquid that cooks the veal evenly and carries savoury flavour into the stew.
Cucumbers
Soften into mild, watery pieces that lightly thin the stew and add freshness.
Peas
Turn soft and sweet when cooked, adding colour and a gentle sweetness.
Cabbage lettuces
Wilt into tender leaves that add bulk and mild vegetable flavour to the stew.

The step that matters

Add the stewed vegetables when the veal is nearly done. Vegetables cook much faster than veal. Adding them early would let them break down into mush, while adding them late lets both components finish tender in the same pot.

Swap the cabbage

How well each one fits the dish's main ingredients (veal, cucumber, peas, lettuce):

  1. Beetrootfits better
  2. Cauliflowerfits better
  3. Asparagusfits better
  4. Cabbagethe original

Fit is the average pairing score against veal, cucumber, peas, lettuce. 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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