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Curried Veal

A veal dish simmered with onions, apples, curry powder, and broth, finished with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curried Veal

Ingredients

Directions

Prepare

  1. Slice the onions and apples, then fry them in a little butter until softened.

  2. Remove the onions and apples from the pan.

  3. Cut the veal into neat cutlets.

Cook the curry

  1. Fry the cutlets in the same pan until they are pale brown.

  2. Add the curry powder and flour to the pan.

  3. Stir in the onions, apples, and a little broth or water.

  4. Stew gently until the veal is tender.

Finish and serve

  1. Stir in the lemon juice before serving.

  2. Serve with boiled rice and garnish with pickles, capsicums, and gherkins if desired.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: decanal (soap, orange peel).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold roast veal
Provides the main meat, which becomes tender during gentle stewing.
Onions
Soften and sweeten as they cook, adding body to the sauce.
Apples
Break down slightly while cooking, adding sweetness that balances the curry spice.
Curry powder
Supplies the main spiced flavour, released by frying in butter.
Flour
Thickens the cooking liquid into a richer sauce.
Lemon juice
Adds acidity that brightens the finished curry.

The step that matters

Stew gently until the veal is tender. Cooking at a gentle simmer lets connective tissue soften without toughening the meat. A hard boil makes the veal dry and stringy, and the sauce can scorch or reduce unevenly.

Swap the apple

How well each one fits the dish's main ingredients (veal, onion, flour, lemon, butter):

  1. Avocadofits better
  2. Limefits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against veal, onion, flour, lemon, butter. 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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