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Spioulder of Veal, Stewed

A slow‑cooked veal stew with onions, mushrooms, peas, carrots, thyme, and bay leaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and carrot match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 4,563 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Spioulder of Veal, Stewed

Ingredients

Directions

Make the sauce and braise the veal

  1. Sprinkle flour into melted butter, stirring with a wooden spoon.

  2. Gradually pour in stock while stirring.

  3. Add the rolled veal, salt, thyme, and bay leaf.

  4. Cover the stewpan with a lid and place hot coals on top.

  5. Let the meat stew for 4 to 5 hours.

Add vegetables and serve

  1. Boil or stew the onions, mushrooms, and green peas separately or with the veal.

  2. When the meat is done, remove the string and dress it on a dish, placing the vegetables around it.

  3. Serve very hot.

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. Thyme + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal (in the method)
Long stewing turns the tough rolled meat tender and gives the stew its body.
Flour
Cooked into the melted butter, it thickens the stock into a smooth sauce.
Stock
Forms the liquid base that carries the flavour and cooks the meat and vegetables.
Onions
Soften during stewing and add sweetness and savoury depth to the sauce.
Carrots
Hold their shape and add sweetness and colour to the stew.

The step that matters

Stewing the veal slowly with the lid on. Long, gentle, covered cooking breaks down the connective tissue in the meat so it becomes tender rather than tough. Boiling hard or uncovering too early dries and toughens the meat and reduces the liquid unevenly.

Swap the peas

How well each one fits the dish's main ingredients (flour, thyme, onion, mushroom, carrot):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against flour, thyme, onion, mushroom, carrot. 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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