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Veal Stew

A stew of veal strips simmered with potato, milk, flour, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Stew

Ingredients

Directions

Stew the veal

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

  2. Heat gently, ensuring the water does not boil away.

  3. Add sliced potato and stew for 20-30 minutes until meat is tender.

Finish and serve

  1. Boil eggs in their shells separately.

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

  3. Season with butter and coarse sea salt to taste.

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

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

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provides the meat that becomes tender during slow stewing in water.
Potato
Thickens the broth slightly as its starch softens during cooking.
Milk
Adds richness and creaminess to the broth.
Flour
Thickens the milk and broth into a smoother, looser sauce.

The step that matters

Keep the heat gentle. If the water boils hard, the meat toughens and the liquid evaporates too fast. Gentle heat 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):

  1. Leekfits about as well
  2. Asparagusfits about as well
  3. Chivefits about as well
  4. Potatothe original

Fit is the average pairing score against veal, egg, milk, flour, 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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