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Veal, Curried

A veal stew simmered in butter, white stock, curry powder, and lemon, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and rice are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Veal, Curried

Ingredients

Directions

Prepare

  1. Cut the veal into small pieces.

Make the curry

  1. In a stewpan, melt the butter over medium heat.

  2. Add the white stock and curry powder to the butter.

  3. Add the veal to the mixture, cover, and simmer for 2 hours.

  4. Squeeze the lemon juice into the curry before serving.

Serve

  1. Serve with boiled rice.

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. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal
Main protein that becomes tender during the long, covered simmer.
Butter
Adds fat and richness and carries the curry powder's flavour.
White stock
Provides the cooking liquid that keeps the veal moist and forms the sauce.
Curry powder
Supplies the main spice aroma and flavour of the dish.
Lemon
Adds acidity that brightens the rich, spiced sauce.

The step that matters

Simmering the veal covered for 2 hours. A gentle, covered simmer keeps the liquid from evaporating and lets the connective tissue in the veal break down slowly, so the meat becomes tender rather than dry or tough. Boiling hard would toughen the meat and reduce the sauce too quickly.

Swap the lemon

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

  1. Coconutfits better
  2. Lemonthe original
  3. Peachfits less well
  4. Grapefits less well

Fit is the average pairing score against butter, veal, rice. 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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