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Fricassee of Veal

A veal dish simmered in a brown gravy made with salt pork, flour, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fricassee of Veal

Ingredients

Directions

Brown the meat

  1. Fry the salt pork in a skillet until browned, then remove it.

  2. Add the thin slices of veal to the skillet, sprinkle with salt and pepper, and fry until browned.

Make the gravy

  1. Mix the boiling fat with the flour, stirring until there are no lumps and the flour is browned.

  2. Add the boiling water to the flour mixture and season with salt and pepper.

Finish and serve

  1. Return the veal to the skillet, cover with gravy, and simmer for 15 minutes.

  2. Serve the veal with the gravy poured over it, garnished with boiled rice and plain boiled potatoes.

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. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the main meat, which becomes tender as it simmers in the gravy.
Flour
Browned in the fat and mixed with water, it thickens the liquid into a gravy.
Salt pork
Its rendered fat carries the browning and flavours the gravy and veal.

The step that matters

Stirring the flour into the boiling fat. Flour added to hot fat must be stirred constantly so it coats the fat evenly, preventing lumps and letting it brown slightly for flavour and colour before the water is added.

“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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