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Mirepoix Eor Braizing Larded Fillets of Roebuck, Etc

A braised veal dish with mirepoix, bacon, ham, and Madeira or sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Mirepoix Eor Braizing Larded Fillets of Roebuck, Etc

Ingredients

Directions

Prepare

  1. Cut the veal, bacon, ham, carrots, onions, mushrooms, shallots, garlic, and spices into small square pieces.

Braise

  1. In a stewpan, melt the butter and sauté the ingredients until browned.

  2. Add the Madeira or sherry and broth, then boil for about 1.5 hours.

  3. Strain the mixture through a fine sieve into a basin, pressing to extract all the flavors.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  3. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal
Provides the meat base and tender body of the braise.
Butter
Browns the vegetables and meat, building color and a rich flavor.
Fat bacon
Adds fat and smoky savoriness that carries flavor through the braise.
Madeira or sherry
Adds aromatic depth and acidity that balances the rich, savory base.
Broth
Supplies liquid that slowly extracts flavor and gelatin during the long simmer.
Mushrooms
Contribute earthy umami and moisture to the mirepoix.

The step that matters

Sautéing until browned. Browning the veal, bacon and vegetables in butter creates Maillard flavors that the broth cannot add later. Pale sautéing leaves the finished sauce flat.

Swap the clove

How well each one fits the dish's main ingredients (veal, ham, carrot, onion, mushroom, shallot, garlic):

  1. Thymefits better
  2. Parsleyfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against veal, ham, carrot, onion, mushroom, shallot, garlic. 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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