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Sauce

Sauce for Hashed or Minced Veal

A thickened sauce made by boiling veal bones with broth, lemon peel, onion and mace, then strained for serving with hashed or minced veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sauce for Hashed or Minced Veal

Ingredients

Directions

Make the sauce

  1. Dredge the veal bones well with flour and place them in a stew pan.

  2. Add broth or water, onion, lemon peel, salt, and pounded mace.

  3. To thicken, rub flour into butter and stir into the broth.

  4. Set the pan on the fire and let it boil gently for about 30 minutes.

  5. Strain the sauce through a sieve.

Finish and serve

  1. Warm the veal by placing the stew pan by the side of the fire.

  2. Squeeze in the juice of half a lemon.

  3. Cover the bottom of the serving dish with toasted bread sippets.

  4. Garnish with slices of ham or bacon.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the broth into a smooth, coating sauce as it cooks.
Veal bones
Release flavour and body into the broth during gentle simmering.
Butter
Adds richness and helps the flour blend smoothly into the broth.
Lemon
Adds acidity that brightens the savoury flavour of the sauce.

The step that matters

Let the sauce boil gently for about 30 minutes. A gentle simmer extracts flavour from the bones and cooks the raw flour fully, so the sauce tastes right and thickens smoothly. A hard boil can break the sauce and make it cloudy.

Swap the mace

How well each one fits the dish's main ingredients (veal, flour, onion, lemon, butter, bread, ham):

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

Fit is the average pairing score against veal, flour, onion, lemon, butter, bread, ham. 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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