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To Stew Veal

A veal stew with bread crumb stuffing, simmered in water and finished with a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Stew Veal

Ingredients

Directions

Prepare the veal

  1. Stuff the shoulder where the knuckle is cut out with a mixture of bread crumbs, minced suet, chopped parsley, grated lemon peel, white pepper, and coarse sea salt, moistened with egg and milk. Sew it up neatly.

  2. Grease the bottom of a large stewpan with butter.

  3. Brown the veal on both sides in the pan.

Stew

  1. Add 1 pint of cold water and stew slowly for 2 to 2.5 hours.

  2. Before serving, pour off the gravy.

Finish the sauce and serve

  1. If not thick enough, brown a little butter and mix in a bit of flour.

  2. Add this to the gravy and season with cayenne, salt, and lemon juice.

  3. Skim the sauce and pour it over the meat before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal shoulder
Becomes tender and flavourful during the long, slow stew.
Bread crumbs
Absorb the egg and milk to form a moist stuffing inside the meat.
Minced suet
Adds fat that keeps the stuffing moist and rich during cooking.
Egg
Binds the stuffing so it holds together in the meat.
Flour (in the method)
Thickens the gravy when it is not thick enough.
Lemon juice
Adds acidity that brightens the finished sauce.

The step that matters

Brown the veal on both sides. Browning creates deeper flavour through the Maillard reaction, and the sear must be even on both sides so the gravy tastes rich rather than flat.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, bread, parsley, lemon, egg, milk, butter):

  1. Nutmegfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, bread, parsley, lemon, egg, milk, butter. 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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