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Curry of Veal

A veal stew flavored with curry powder, onions, shallots, lemon, and herbs, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 4,580 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the curry

  1. In a stewpan, combine veal, onion, shallot, lemon, butter, parsley, thyme, curry powder, and flour.

  2. Cook over medium heat until the meat is slightly browned.

  3. Add enough broth or water to create a sauce.

  4. Simmer gently until the veal is cooked through.

Strain and serve

  1. Strain the sauce through a sieve and pour it over the veal while hot.

  2. Serve with cooked rice on the side.

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 aroma chemistry they share, and how many recipes mention both.

  1. Veal + lemontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together4,580 recipes

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

  2. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Lemon + thymetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Shallot + parsleytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together3,718 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
Provides the meat that is browned and then simmered until tender.
Flour
Thickens the sauce as it cooks with the butter and curry powder.
Curry powder
Gives the dish its characteristic spiced aroma and flavor.
Butter
Adds fat for browning the meat and carries the flavor of the spices.
Onion
Softens and sweetens as it cooks, building the base of the sauce.

The step that matters

Browning the meat over medium heat. Browning the veal until only slightly coloured builds flavour through the Maillard reaction. Heat that is too high can scorch the flour and spices, making the sauce bitter, while heat that is too low leaves the meat pale and flat.

Flavor stand-ins for the onion

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

  1. Carrotbetter flavor fit
  2. Leekbetter flavor fit
  3. Chivebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, shallot, lemon, butter, parsley, thyme, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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