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Veal, Knuckle Of, Stewed

A slow‑cooked stew of veal knuckle with vegetables and parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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, Knuckle Of, Stewed

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the veal

  1. Separate the shank bone from the knuckle of veal.

  2. Place the veal and shank bone in a saucepan and cover with boiling water.

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

Simmer and serve

  1. Add the chopped vegetables and bouquet garni.

  2. Simmer until the veal is tender, about 2 to 3 hours.

  3. Serve with parsley sauce.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Provides the main meat, which becomes tender and flavourful through long, slow simmering.
Onion
Adds sweetness and aroma to the cooking liquid as it simmers.
Carrot
Adds subtle sweetness and aroma to the cooking liquid.
Turnip
Adds mild sweetness and body to the cooking liquid.

The step that matters

Skimming the foam. Foam that forms after the water boils contains coagulated proteins and impurities. Skimming it early keeps the broth clearer and cleaner-tasting as the veal simmers.

Swap the onion

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

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

Fit is the average pairing score against veal, ham, rice, carrot, turnip, celery, 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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