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Veal Stew with Noodles

A hearty stew of veal, salt pork, vegetables, and noodles simmered in a seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Stew with Noodles

Ingredients

Directions

Make the stock

  1. Wash the veal and place the bones in a kettle.

  2. Add salt pork, onion, carrot, celery, peppercorns, bay leaf, thyme, salt, and cloves.

  3. Cover with boiling water and let simmer until the meat is tender.

Thicken and simmer

  1. Remove the meat and strain the liquid, then slightly thicken it with flour diluted in cold water.

  2. Add noodles to the sauce and let simmer for 20 minutes.

Serve

  1. Drain the noodles and arrange them in the center of a serving platter.

  2. Place the meat around the noodles and pour the sauce over everything.

  3. Sprinkle with paprika or chopped parsley 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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

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

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal
Its bones and meat release gelatin and flavor into the liquid, giving the stew its body.
Salt pork
Renders fat and savory flavor into the simmering liquid, adding richness to the sauce.
Flour
Starch thickens the strained liquid into a lightly thickened sauce.
Noodles
Absorb the sauce as they simmer, becoming soft and flavorful.

The step that matters

Simmering the meat until tender. Gentle simmering lets collagen in the veal break down into gelatin, which makes the meat tender and the liquid rich. Boiling hard can toughen the meat and cloud the stock.

Swap the onion

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

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

Fit is the average pairing score against veal, pork, carrot, celery, thyme, clove, flour. 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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