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Shoulder of Veal, Stewed

A stew of veal shoulder with flour, stock, thyme, bay leaves, onions, mushrooms, peas, and carrots.

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 ↓

Shoulder of Veal, Stewed

Ingredients

Directions

Make the sauce base

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

  2. Gradually pour in stock while stirring.

Stew the meat

  1. Add the rolled veal and thyme for flavor, if desired.

  2. Cover the stewpan with a lid.

  3. Place hot coals on top.

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

  5. Boil or stew the vegetables separately or with the veal.

Serve

  1. Remove the string.

  2. Place the meat on a dish.

  3. Surround the meat with vegetables.

  4. Serve 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

Flour
Thickens the stock into a smooth sauce as it cooks with the butter.
Stock
Provides the liquid that becomes the sauce and keeps the meat moist while it stews.
Mushrooms
Add earthy flavor and moisture to the stew.
Green peas
Add sweetness and color alongside the meat.
Carrots
Add sweetness and body to the stew.

The step that matters

Let the meat stew for 4 to 5 hours. Veal is lean and rolled, so it needs long, gentle, covered cooking at low heat to turn tender. Rushing it or letting the liquid boil hard leaves the meat tough and dry.

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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