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Stewed Veal

A veal stew cooked with onion, mace, salt, and rice, finished with butter and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stewed Veal

Ingredients

Directions

Prepare the broth

  1. Break the shank bone and wash it clean.

  2. In a pot, combine the bone, water, onion, mace, and salt; bring to a boil over high heat.

  3. Skim off any scum that rises to the surface.

Simmer and add rice

  1. Wash the rice thoroughly and add it to the pot after the veal has cooked for about an hour.

  2. Reduce heat and simmer for 45 minutes.

Serve

  1. Transfer the meat to a deep dish and arrange the rice around it.

  2. Mix drawn butter with chopped parsley and pour over 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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  4. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rice
Absorbs the broth and becomes tender, bulking out the stew around the meat.
Shank bone
Releases collagen and flavor into the water as it simmers, enriching the broth.
Drawn butter
Adds richness and a silky mouthfeel to the finished dish.

The step that matters

Skim off the scum after boiling. Foam and impurities rise to the surface as the liquid first heats. Removing them keeps the broth clear and clean-tasting rather than cloudy or bitter.

Swap the mace

How well each one fits the dish's main ingredients (onion, rice, butter, parsley):

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

Fit is the average pairing score against onion, rice, butter, parsley. 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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