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Veal Colloes

A veal stew simmered with herbs, spices, and green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Mace and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Veal Colloes

Ingredients

Directions

Prepare the veal

  1. Cut the breast of veal in half and remove the bone.

  2. Divide the meat into convenient-sized pieces.

  3. Melt butter in a frying pan and fry the veal pieces until browned.

Stew

  1. Place the browned veal in a stewpan with herbs, mace, cloves, onions, lemon peel, allspice, and seasoning.

  2. Pour in just enough boiling water to cover the meat, close the lid, and simmer gently for about 2 hours.

Make the gravy and serve

  1. Strain off the required gravy, thicken it with butter and flour, and add the remaining ingredients.

  2. Skim the gravy well and let it simmer for about 10 minutes before pouring it over the meat.

  3. Boil green peas separately and sprinkle them over the veal before serving.

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. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together890 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mushroom + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

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

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

What each ingredient does

Veal
Provides the main meat, which becomes tender during long gentle simmering.
Butter
Browns the veal in the pan and enriches the gravy when it thickens it.
Flour (in the method)
Thickens the strained gravy so it coats the meat.
Onions
Add savory sweetness and aroma to the simmering liquid and gravy.
Lemon juice
Adds acidity that brightens the rich gravy.

The step that matters

Browning the veal before simmering. Frying the meat until browned builds deeper flavour through the Maillard reaction, which a plain simmer alone cannot produce. Pale meat gives a flat, grey-tasting gravy.

Swap the mace

How well each one fits the dish's main ingredients (lemon, mushroom, ketchup, peas, veal, butter, clove):

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

Fit is the average pairing score against lemon, mushroom, ketchup, peas, veal, butter, clove. 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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