Skip to main content
Main

Chump of Veal A-LA-daube

A veal stew made by stuffing a chump end of the loin with forcemeat, seasoning, and simmering with broth and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Veal and anchovy work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 456 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Chump of Veal A-LA-daube

Ingredients

Directions

Prepare

  1. Cut off the chump end of the loin and remove the aitch-bone.

  2. Stuff the hollow with forcemeat and tie it up tightly.

Braise

  1. Place it in a stew pan with the removed bone, herbs, anchovy, mace, white pepper, and veal broth.

  2. Cover the veal with slices of bacon and lay a sheet of white paper over it.

  3. Cover the pan tightly and simmer for 2 hours.

Finish and serve

  1. Remove the bacon and glaze the veal.

  2. Serve with mushrooms or sorrel sauce.

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. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Anchovy + macetop 28% of all pairs
    Smell alikelow
    Cooked together863 recipes

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

What each ingredient does

Veal loin
Forms the main body of the dish and becomes tender during slow simmering.
Forcemeat
Fills the hollow of the meat, adding richness and moisture as it cooks.
Veal broth
Provides liquid for gentle simmering, keeping the meat moist and flavouring the sauce.
Fat bacon
Bastes the meat with fat as it cooks, adding savoury flavour and helping keep it moist.

The step that matters

Simmer gently with the pan tightly covered. A tight lid and low, gentle simmer keep the liquid from evaporating and let connective tissue in the veal break down slowly, so the meat stays moist and tender rather than tough.

Swap the mace

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

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, anchovy. 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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes