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Fricassee of Veal, Etc

A veal fricassee cooked with bacon, peppercorns, cloves, onion, herbs, carrot, and a clear soup or water sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and carrot match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricassee of Veal, Etc

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Insert ribbons of larding pork over the top surface of the veal.

Braise

  1. In a shallow saucepan, combine bacon, peppercorns, cloves, onion, herbs, carrot, salt, and enough soup or water to prevent burning.

  2. Add the veal and cover the saucepan.

  3. Baste occasionally and simmer until tender (about 30 minutes per pound).

Make the sauce and serve

  1. Remove the meat and strain the sauce, skimming off all fat.

  2. Simmer the sauce until thick and brown.

  3. Serve the meat with the sauce or pour some sauce over the meat and brown it in the oven for a moment.

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. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 moist during slow simmering in liquid.
Ribbons of larding pork
Adds fat that bastes the lean veal from the surface and keeps it moist.
Bacon
Contributes smoky, savory fat that flavors the cooking liquid and later the sauce.
Onion
Builds savory depth and sweetness as it softens in the cooking liquid.
Carrot
Adds natural sweetness and body to the braising liquid and sauce.

The step that matters

Simmering the sauce until thick and brown. Reducing the strained liquid concentrates its flavor and thickens it, while browning deepens color and taste. Skimming off fat first keeps the sauce clean and prevents it from tasting greasy.

Swap the clove

How well each one fits the dish's main ingredients (veal, pork, onion, carrot):

  1. Celeryfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against veal, pork, onion, carrot. 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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