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To Pot Veal

From an old cookbook · modernised transcription
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Why it works: Veal and mace are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,761 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

To Pot Veal

Ingredients

Directions

  1. Remove all fiber and skin from the veal.

  2. Cut the veal as thin as possible, crossing the grain.

  3. Add finely powdered mace and coarse sea salt to the veal.

  4. Mix in a bit of butter.

  5. Avoid adding strong stock to ensure better preservation.

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

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

  2. Mace + buttertop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Mace and butter barely smell alike, yet cooks put them together in 11,405 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

Swap the mace

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

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

Fit is the average pairing score against veal, butter. Candidates are from the same food group and used in at least 100 recipes.

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