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Breast of Veal Stewed

A veal stew simmered with stock, wine, herbs, ham bone, carrot, and pickled mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley 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 ↓

Breast of Veal Stewed

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Brown the veal by half-roasting it.

  2. Remove as many bones as possible.

Braise

  1. Place the veal in a stewpan with stock, wine, lemon peel, herbs, ham bone, and carrot.

  2. Simmer slowly in a 300°F (150°C) oven for about 30 minutes.

Finish the sauce and serve

  1. Strain the sauce and remove the herbs and ham bone.

  2. Thicken the sauce with flour browned in butter, then return it to the veal.

  3. Boil to eliminate the raw taste of the flour.

  4. Add pickled mushrooms with their liquid and serve.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 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. Thyme + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 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 breast
Provides the meat that becomes tender during slow, gentle simmering.
Flour
Thickens the sauce so it clings to the meat instead of running thin.
Butter
Carries the flour's browning and adds rich, nutty flavour to the sauce.
White wine
Adds acidity that brightens the sauce and balances the richness of the meat.
Pickled mushrooms
Add tangy acidity and savoury depth, and their liquid adds moisture to the finished sauce.

The step that matters

Boil the sauce after adding the flour. Raw flour tastes pasty and starchy. Boiling the thickened sauce cooks the starch fully, removes the raw taste, and lets the sauce reach its full thickness.

Swap the carrot

How well each one fits the dish's main ingredients (veal, white wine, lemon, thyme, parsley, ham, flour):

  1. Shallotfits better
  2. Leekfits about as well
  3. Carrotthe original
  4. Arrowrootfits about as well

Fit is the average pairing score against veal, white wine, lemon, thyme, parsley, ham, flour. 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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