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Minced Veal

A stew of minced veal simmered in stock with lemon, parsley, and mushroom chips, finished with cream and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley 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 ↓

Minced Veal

Ingredients

Directions

Make the stock base

  1. Combine minced veal and stock in a pot.

  2. Add salt, mace, pepper, lemon zest, parsley, onion, and mushroom chips.

  3. Simmer for two hours.

  4. Strain the mixture.

Finish the stew

  1. Combine cream, butter, and flour in a clean pot.

  2. Cook until smooth.

  3. Add the strained mixture.

  4. Warm it up.

  5. Finish with lemon juice.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

What each ingredient does

Minced veal
Provides the main protein, which breaks down into tender bits during the long simmer.
Butter and flour
Flour and melted butter form a roux that thickens the stew and gives it body.
Cream
Adds richness and a smooth, silky texture to the finished stew.
Onion
Adds savory sweetness and aromatic depth to the stock as it simmers.
Lemon juice
Adds acidity at the end, brightening the rich flavors of the stew.

The step that matters

Cook the roux until smooth. Cooking the cream, butter, and flour together until smooth lets the flour hydrate and thicken evenly. Adding the strained liquid to a lumpy or underdone base can leave clumps and a floury taste.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, lemon, parsley, onion, mushroom, cream):

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

Fit is the average pairing score against veal, pepper, lemon, parsley, onion, mushroom, cream. 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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