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Labded Veal

A slow-roasted veal larded with salt pork, cooked with carrot, onion, celery, parsley, stock, and finished with a tomato ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Labded Veal

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

  1. Preheat the oven to 300°F (150°C).

  2. Lard the veal with strips of fat salt pork at short intervals.

  3. Place the veal in a covered roaster with sliced carrot, onion, celery, and parsley.

  4. Pour 1 cup of good stock over the veal.

  5. Cover the roaster.

Roast

  1. Cook slowly for about 3 hours.

  2. Baste the veal frequently while cooking.

  3. Remove the cover a short time before it is done.

  4. Brown the larding and color the veal.

Make the gravy and serve

  1. Just before serving, pour out 1 cup of gravy.

  2. Skim off the fat.

  3. Thicken with browned flour.

  4. Add 1 tablespoon of tomato ketchup to the gravy. Simmer until ready to serve.

  5. Serve the gravy in a boat alongside the veal.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 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
Lean meat that becomes tender and juicy during slow, covered braising.
Fat salt pork
Larding fat that melts into the meat, adding moisture and rich flavor.
Browned flour
Thickens the gravy so it coats the meat and clings to the plate.
Tomato ketchup
Adds sweetness and acidity that deepen the gravy's savory flavor.
Stock
Provides liquid that gently steams the veal and forms the base of the gravy.

The step that matters

Remove the cover a short time before it is done. Uncovering lets the surface dry and brown, which gives color and flavor. Leaving it covered too long leaves the veal pale and steamed.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, carrot, celery, parsley, flour, tomato):

  1. Turnipfits better
  2. Parsnipfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, carrot, celery, parsley, flour, tomato. 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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