Name: Stewed Veal
Ingredients: veal cut for cutlets; veal stock; young cabbage sprouts; cream; flour; coarse sea salt

Why it works: Cabbage and flour work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 978 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Veal

Ingredients

Directions

Stew the veal in veal stock until cooked through.
Boil the young cabbage sprouts until tender, then strain off the water.
Arrange the cabbage sprouts around the cooked veal on a serving dish.
Strain the gravy from the veal, thicken it with cream and flour, and season with coarse sea salt.
Pour the thickened gravy over the veal 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.

Cabbage + flourtop 17% of all pairs

Smell alikemoderate

Cooked together978 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + flourtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).
Veal + cabbagetop 24% of all pairs

Smell alikelow

Cooked together252 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + creamtop 27% of all pairs

Smell alikelow

Cooked together3,202 recipes

Shared aroma: 2-heptanol (bitter, floral).
Veal + flourtop 28% of all pairs

Smell alikelow

Cooked together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).