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Veal Gravy

A savory gravy made from veal slices and ham, browned and simmered with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Gravy

Ingredients

Directions

  1. In a pan, brown the veal slices over medium heat.

  2. Add the diced ham and continue cooking until the meat is well browned.

  3. Pour in water, ensuring not to add it too early to preserve flavor.

  4. Simmer until the gravy thickens, adjusting the heat to prevent burning.

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 + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 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

Veal leg
Provides the meat and gelatin that give the gravy body once simmered.
Ham
Adds savory, salty depth and fat that carries flavor into the gravy.

The step that matters

Adding the water. Water added too early, before the meat and ham are well browned, dilutes the browned pan residue that gives gravy its flavor. Adding it after browning lets the water lift those browned bits into the sauce.

“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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