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Yeal Stew

A veal stew with potatoes, eggs, milk, flour, butter, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Yeal Stew

Ingredients

Directions

Cook the veal

  1. Place veal strips in a skillet and cover with cold water.

  2. Add the sliced potato and bring to a gentle simmer for 20-30 minutes. Ensure the water does not boil away.

  3. Boil the eggs in their shells separately.

Finish and serve

  1. Once the meat is tender, stir in the milk and flour mixed with a little milk.

  2. Season with butter, salt, pepper, and parsley.

  3. Slice the hard boiled eggs and add them to the broth.

  4. Bring to a boil once and serve with or without toast.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Veal steak
Provides the main protein, which becomes tender as it simmers in the broth.
Potato
Releases starch as it cooks, helping thicken the broth and add body.
Milk
Adds creaminess and softens the flavour of the broth.
Flour
Thickens the milk and broth into a smoother, richer sauce.
Hard boiled eggs
Add richness and a soft, firm texture to the stew.

The step that matters

Keep the simmer gentle. Boiling vigorously toughens the proteins in the meat and can cause the liquid to reduce too quickly. A gentle simmer keeps the veal tender and the broth at a steady volume.

Swap the potato

How well each one fits the dish's main ingredients (veal, egg, milk, flour, butter, pepper, parsley):

  1. Shallotfits about as well
  2. Potatothe original
  3. Chivefits about as well
  4. Carrotfits about as well

Fit is the average pairing score against veal, egg, milk, flour, butter, pepper, parsley. 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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