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Veal a LA Bourgeoise

A stew of veal cutlets with bacon, carrots, onions, mace, herbs, peas, and potatoes, simmered in a tomato‑ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal a LA Bourgeoise

Ingredients

Directions

Prepare

  1. Cut the veal into cutlets and trim them.

  2. In a stewpan, melt a little butter and fry the cutlets until browned on both sides.

Stew

  1. Add the bacon, carrots, onions, mace, herbs, pepper, and salt.

  2. Pour in about 1 pint of boiling water and stew gently for 2 hours on low heat.

  3. Skim off the fat, remove the herbs, and flavor the gravy with a little tomato sauce and ketchup.

Serve

  1. Boil the peas and potatoes separately, then serve them with 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 + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender during long, gentle stewing.
Bacon
Adds savory fat and smoky flavor that seasons the stewing liquid and gravy.
Carrots
Contribute natural sweetness and body to the gravy as they cook down.
Green onions
Add mild aromatic onion flavor to the stewed braise.
New potatoes
Served alongside the veal as a starchy side dish.
Green peas
Served alongside the veal as a fresh, sweet vegetable side.

The step that matters

Stew gently on low heat. Low, slow heat keeps the meat from tightening and toughening, letting connective tissue break down so the veal turns tender while the liquid stays a gentle simmer rather than a hard boil.

Swap the mace

How well each one fits the dish's main ingredients (veal, carrot, onion, pepper, potato, peas, butter):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, carrot, onion, pepper, potato, peas, 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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