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Veal Cutlets Stewed with Celery

Veal cutlets stewed in a celery gravy with butter and flour, garnished with lemon and fried forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Veal Cutlets Stewed with Celery

Ingredients

Directions

Prepare the gravy

  1. Cut the cutlets from the best part of the neck, ensuring they are shaped well.

  2. Make gravy from the bones by stewing them with the celery, salt, pepper, and stewed onion.

  3. Strain the gravy, returning the celery to it, and thicken with butter and flour.

Stew and serve

  1. Pour the boiling hot gravy over the cutlets and stew until tender.

  2. Garnish with lemon and fried forcemeat balls.

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. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Veal cutlets
Provide the meat that becomes tender through slow stewing in the gravy.
Celery
Adds a savoury, aromatic flavour to the gravy as it stews with the bones.
Butter
Enriches the gravy and adds richness and smooth body when melted in.
Flour
Thickens the strained gravy so it coats the cutlets.

The step that matters

Thickening the gravy with butter and flour. Flour must be cooked into the butter and the liquid kept hot so the gravy thickens smoothly without lumps or a raw starchy taste.

Swap the onion

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

  1. Carrotfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, celery, pepper, butter, flour, 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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