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Fricandeau of Veal

A braised veal cut stewed with onions, carrot, herbs, ham, and broth, then glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Cut a large piece from the fat side of the leg of veal, about 9 inches long and 1.5 inches thick.

  2. Beat the meat with a rolling pin.

  3. Remove the skin from the meat.

  4. Trim the rough edges of the meat.

  5. Lard the top and sides of the meat.

  6. Cover the meat with fat bacon.

  7. Cover the meat with white paper.

Stew

  1. Place the meat in a stew pan with any pieces of undressed veal or mutton, onions, carrot, sweet herbs, mace, bay leaves, broth, and ham.

  2. Cover the pan tightly.

  3. Let it stew slowly for 3 hours.

Make the glaze and serve

  1. Remove the meat from the pan.

  2. Discard the fat from the gravy.

  3. Boil the gravy quickly until it thickens to a glaze.

  4. Keep the fricandeau hot.

  5. Glaze the fricandeau.

  6. Serve the fricandeau with the remaining glaze and sorrel sauce in a sauce tureen.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Forms the main body of the dish, cooked slowly until tender in the covered pan.
Fat bacon
Covers the meat to add fat and moisture as it stews.
Onions
Add sweetness and savour to the gravy as they cook slowly.
Lean ham or gammon
Adds salty, savoury flavour to the broth and gravy.
Veal or mutton broth
Provides the liquid for slow stewing and the base of the gravy that becomes the glaze.

The step that matters

Boil the gravy quickly until it thickens to a glaze. Gravy reduced rapidly concentrates its gelatin and flavour into a glossy coating. Boiling too gently or too long can leave it thin or scorch it, so watch it closely as it thickens.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, carrot, thyme, parsley, ham):

  1. Marjoramfits better
  2. Celeryfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, onion, carrot, thyme, parsley, ham. 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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