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Tendons of Veal with Stewed Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and peas work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 644 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Tendons of Veal with Stewed Peas

Ingredients

Directions

  1. Prepare the tendons of veal according to the instructions in No. 584.

  2. Serve the tendons on a plate and heap some stewed peas in the center.

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 + peastop 19% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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