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Veal Pottage

A hearty stew of veal, vegetables, and herbs simmered in a rich broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Kale and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Pottage

Ingredients

Directions

Prepare the stock

  1. Remove all the meat from the knuckle of veal for cutlets.

  2. Set the remaining bone to stew with onion, herbs, mace, whole pepper, and water for 4 to 5 hours.

  3. Cover the pot and strain the liquid, setting it aside until the next day.

  4. Skim the fat and sediment from the jelly.

Make the pottage

  1. Simmer it with diced turnips, celery, sea-kale, and Jerusalem artichokes until tender, seasoning with salt, pepper, and butter.

  2. Mix the flour with the cream and boil for a few minutes.

  3. Let a small roll simmer in the soup before serving.

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. Kale + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together11 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + kaletop 1% of all pairs
    Smell alikestrong
    Cooked together38 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + jerusalem artichoketop 3% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Its bone and connective tissue release gelatin and flavour into the stock, giving body to the soup.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Flour
Thickens the cream and soup, giving a smoother, heavier texture.
Cream
Adds richness and a softer, creamier texture to the soup.
Turnips
Contribute body and a mildly sweet, earthy flavour as they become tender.
Jerusalem artichokes
Add earthy flavour and a starchy texture that thickens the soup slightly as they soften.

The step that matters

Mixing the flour with the cream before boiling. Flour clumps if added directly to hot liquid. Mixing it smoothly with cream first lets the starch disperse evenly, so it thickens the soup without lumps once boiled.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, pepper, turnip, celery, kale, jerusalem artichoke):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, onion, pepper, turnip, celery, kale, jerusalem artichoke. 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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