Skip to main content
Main

Fricassee of Veal

A veal fricassee made with salt pork, veal slices, flour, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pork and veal 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 ↓

Fricassee of Veal

Ingredients

Directions

Brown the meat

  1. Fry the salt pork until brown and remove it from the pan.

  2. Add the thin slices of veal to the remaining fat, season with salt and pepper, and fry until brown.

Make the gravy

  1. Mix the dry flour with the fat in the pan until there are no lumps and it turns brown.

  2. Add the boiling water to the flour mixture and season with salt and pepper.

  3. Return the veal to the gravy and simmer for 15 minutes.

Serve

  1. Serve the veal with the gravy poured over 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. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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

Veal
Is the main meat, becoming tender and flavorful as it fries and then simmers in the gravy.
Dry flour
Thickens the pan fat and water into a smooth gravy as it cooks and browns.
Salt pork
Renders fat for frying the veal and adds savory, salty flavor to the dish.

The step that matters

Browning the flour in the fat. Cooking the flour until no lumps remain and it turns brown lets it thicken smoothly and adds a toasty, nutty flavor. Adding water too early can leave lumps.

“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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes