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Loix, Stewed

A veal loin stew cooked slowly with onions, wine, broth, and optional mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Loix, Stewed

Ingredients

Directions

Braise the veal

  1. Lard the loin of veal and secure it with twine or skewers.

  2. In a stewpan over low heat, heat the sweet oil.

  3. Once hot, add the loin and turn it until it is yellow all around.

  4. Add the bay leaf, salt, pepper, and warm water; simmer for four hours.

Make the sauce

  1. In another pan, fry the onions in butter until golden.

  2. Add the claret wine, broth, and juice from the loin to the onions.

  3. If using, add the mushrooms and simmer until cooked, then strain.

  4. Mix the sauce with the juice from the loin and place it on a dish.

  5. If the sauce is too fatty, add a few drops of cold water and skim off the fat.

Serve

  1. Put the loin on the sauce and serve with the onions and mushrooms around it.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Wine + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal loin
Forms the main meat, which becomes tender during long, slow simmering.
Onions
Soften and turn golden in butter, adding sweetness and body to the sauce.
Claret wine
Adds acidity and depth of flavour to the sauce as it reduces.
Sweet oil
Conducts heat for searing the loin and helps brown its surface.
Butter
Fries the onions to golden colour and adds richness.

The step that matters

Simmering the veal loin. Four hours of gentle simmering is needed to break down connective tissue and make the meat tender; boiling hard can toughen the surface and dry the meat.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, butter, wine, mushroom):

  1. Tomatofits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, butter, wine, mushroom. 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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