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Brown Stew of Veal

A stew made from veal and salt pork, cooked slowly in hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Brown Stew of Veal

Ingredients

Directions

Prepare and brown

  1. Cut the salt pork into thin slices and fry until crisp and brown.

  2. Cut the veal into small pieces, then brown in the pork fat.

Simmer and serve

  1. Add hot water to the browned veal and let it cook slowly until tender.

  2. Serve with dumplings or quick biscuits.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Is the main meat, which becomes tender during slow cooking in liquid.
Salt pork
Its rendered fat browns the veal and adds savory flavor to the stew.
Hot water
Forms the cooking liquid that gently simmers the veal until tender.

The step that matters

Brown the veal in the pork fat. Browning creates deep savory flavors through the Maillard reaction. Veal crowded into the pan or not dried well will steam instead, producing a paler, blander stew.

“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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