Skip to main content
Main

Chump of Veal A-LA-daube

A braised veal dish with herbs, anchovy, mace, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Veal and anchovy work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 456 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Chump of Veal A-LA-daube

Ingredients

Directions

Prepare

  1. Remove the h bone from the chump end of the loin.

  2. Stuff the hollow with forcemeat and tie it up tightly.

  3. Place it in a stew-pan with the removed bone, herbs, anchovy, mace, and white pepper.

  4. Cover the veal with slices of bacon and lay a sheet of white paper over it.

Cook and finish

  1. Cover the pan and simmer for two hours.

  2. Remove the bacon and glaze 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. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

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

  3. Anchovy + macetop 28% of all pairs
    Smell alikelow
    Cooked together863 recipes

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

What each ingredient does

Veal loin
Forms the main body of the dish and becomes tender with slow braising.
Forcemeat
Fills the hollow, adding moisture and richness as it cooks inside the meat.
Veal broth
Provides liquid for the braise, keeping the meat moist and adding savoury body.
Fat bacon
Covers the veal to baste it with fat and add savoury flavour during cooking.
Aitchbone
Its bone releases gelatin and flavour into the braising liquid, giving body to the sauce.
Anchovy
Adds savoury depth that rounds out the flavour of the braise without tasting fishy.

The step that matters

Simmer gently with the pan covered. Slow, gentle heat over two hours breaks down the veal's connective tissue into tender gelatin. A hard boil toughens the meat and dries the braising liquid.

Swap the mace

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

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

Fit is the average pairing score against veal, anchovy. 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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes