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Breast of Veal, with Green Peas

A veal dish simmered with onions, stock, green peas, pepper, salt, and lemon juice or vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Breast of Veal, with Green Peas

Ingredients

Directions

Prepare and brown

  1. Cut the breast of veal into pieces.

  2. Fry the pieces with the shredded onion until light brown.

Simmer and finish

  1. Transfer the browned pieces to a stewpan and add stock.

  2. Allow to simmer until nearly done.

  3. Add green peas, pepper, salt, and lemon juice or vinegar.

  4. Keep the cover off and serve as soon as the peas are done.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Peas + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  5. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

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

What each ingredient does

Breast of veal
Forms the main body of the dish and becomes tender during simmering.
Onion
Browns during frying to add savoury sweetness and aroma to the base.
Stock
Provides moisture for the simmer and carries flavour into the meat.
Green peas
Add sweetness, colour and soft texture to the finished dish.
Lemon juice or vinegar
Adds acidity that brightens the flavour of the rich meat and peas.

The step that matters

Keep the cover off and serve as soon as the peas are done. Leaving the lid off lets liquid reduce and keeps the peas bright green. Overcooked peas turn dull and mushy, so timing matters.

Swap the onion

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

  1. Asparagusfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against veal, peas, pepper, lemon. 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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