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Rich Deep- Coloured Veal Gravy

A rich veal gravy made with ham, veal, broth, parsley, mushrooms, green onions, and optional mace, peppercorns, and celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rich Deep- Coloured Veal Gravy

Ingredients

Directions

Prepare

  1. Lay the sliced ham in a large thick saucepan, then add the veal on top of the ham.

  2. Pour in the broth.

Make the glaze

  1. Place the pan over medium-high heat until reduced.

  2. Insert a knife into the meat.

  3. Continue cooking gently until a glaze forms, shaking the pan frequently and watching closely to prevent burning.

Finish the gravy

  1. When the gravy is a deep amber color, add enough boiling broth to cover the meat.

  2. Add the parsley, mushrooms, and green onions.

  3. Optionally, include mace, white peppercorns, and celery for extra flavor.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  5. Mushroom + celerytop 11% of all pairs
    Smell alikemoderate
    Cooked together2,006 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Veal
Provides the meat and gelatin that give the gravy body and richness as it reduces.
Ham
Adds savory, salty depth and fat that flavour the broth as it cooks down.
Broth
Forms the liquid that reduces into a concentrated, glossy glaze and then the gravy.
Mushrooms
Add earthy umami flavour to the finished gravy.

The step that matters

Reducing to a deep amber glaze. Browning the meat and drippings slowly concentrates flavour through caramelisation and gelatin release. If the pan burns before the glaze forms, the gravy turns bitter, so shake the pan and watch closely.

Swap the mace

The recipe marks mace as optional. How well each one fits the dish's main ingredients (ham, veal, parsley, mushroom, onion, celery):

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

Fit is the average pairing score against ham, veal, parsley, mushroom, onion, celery. 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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