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Boiled Fowl, or Fricandeau of Veal on Sorrel

A boiled fowl or veal served with fresh sorrel leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sorrel and pepper work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 419 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Boiled Fowl, or Fricandeau of Veal on Sorrel

Ingredients

Directions

  1. Clean and prepare the fowl or veal.

  2. Place in a pot with enough water to cover.

  3. Add salt and pepper to taste.

  4. Bring to a boil, then reduce heat and simmer until cooked through.

  5. Serve with fresh sorrel leaves.

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. Sorrel + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together419 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Veal + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Fowl or veal
Provides the main protein, which firms and turns opaque as it cooks through.
Sorrel leaves
Add a bright, lemony acidity that contrasts with the mild, rich meat.

The step that matters

Simmer until cooked through. Simmering gently keeps the meat tender and moist; a hard boil toughens muscle proteins and can leave the outside tough before the centre is done.

Swap the sorrel

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

  1. Sagefits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Sorrelthe original

Fit is the average pairing score against veal, pepper. 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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