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Veal, Breast Of, Stewed

A slow‑cooked stew of veal breast with onions, carrots, turnip, peppercorns, and parsley or piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Breast Of, Stewed

Ingredients

Directions

Prepare and simmer

  1. Place the veal in a saucepan and cover with cold water.

  2. Bring to a boil and skim off any foam.

  3. Add diced vegetables and peppercorns.

  4. Season with salt.

  5. Cover and simmer gently for 2 to 3 hours.

Serve

  1. Pour a little sauce over the veal.

  2. Serve the remainder in a tureen.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Breast of veal
Provides the meat that becomes tender during long, gentle simmering, releasing gelatin into the broth.
Onions
Add aromatic sweetness and depth to the broth as they soften and release their flavor.
Carrots
Add gentle sweetness and color to the broth during the long simmer.
Turnip
Adds a mild, slightly peppery flavor to the broth.

The step that matters

Skim off any foam after the water boils. Foam contains coagulated proteins and impurities that can cloud the broth and taste bitter if left in. Removing it keeps the stew clear and clean-flavored.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, parsley):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, turnip, parsley. 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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