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Spiced Veal

Spiced veal is veal pieces simmered in a vinegar-based spice infusion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Spiced Veal

Ingredients

Directions

  1. Combine the vinegar, Cayenne pepper, coarse sea salt, ground allspice, cloves, and mace in a saucepan.

  2. Boil the mixture to infuse the spices into the vinegar.

  3. Pour the boiling spiced vinegar over the veal pieces until covered.

  4. Serve hot or cold.

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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Allspice + macetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Loin of veal
Provides the meat that is cooked and softened by the hot spiced vinegar.
Spiced vinegar
Acidic liquid that carries the spices and tenderizes the veal as it covers it.
Ground allspice
Adds warm, aromatic flavor that the hot vinegar draws into the meat.

The step that matters

Pour the boiling spiced vinegar over the veal until covered. The vinegar must be at a boil and fully cover the veal so the heat and acid act evenly on every piece. Partly covered pieces may stay raw or cook unevenly, and the spices infuse less uniformly.

Swap the mace

How well each one fits the dish's main ingredients (veal, vinegar, pepper, allspice, clove):

  1. Marjoramfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, vinegar, pepper, allspice, clove. 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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