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Veal — Continued

Veal cutlets cooked with carrot, turnip, onion, herbs, and stock, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal — Continued

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Trim the veal cutlets, removing all skin and fat.

  2. Lard the cutlets with fat bacon or ham.

Braise

  1. Heat hot butter or dripping in a baking pan.

  2. Arrange the cutlets in a circle in the pan.

  3. In the center, add chopped carrot, turnip, sliced onion, and herbs tied in a bay leaf.

  4. Season with pepper and coarse sea salt.

  5. Pour in stock, enough to not cover the cutlets.

  6. Cover the pan with buttered paper to prevent browning.

  7. Bake at 350°F (175°C) for 45 minutes.

Serve

  1. Serve the cutlets on a hot dish with cut vegetables.

  2. Pour over stock boiled to a glaze.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

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

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Turnip + marjoramtop 2% of all pairs
    Smell alikestrong
    Cooked together367 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal cutlets
Form the main body of the dish, cooking through gently in the baking pan.
Fat bacon or ham
Larding adds fat that bastes the lean veal and keeps it moist as it bakes.
Stock
Liquid that gently braises the cutlets and vegetables, and later reduces to a glaze.
Carrot
Adds sweetness and body to the pan juices as it softens during baking.
Onion
Adds savoury depth and aroma to the stock as it cooks down.

The step that matters

Cover the pan with buttered paper. Covering keeps the surface from browning too fast, so the veal cooks gently and stays tender while the stock braises it.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, butter, carrot, turnip, thyme, marjoram):

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

Fit is the average pairing score against veal, ham, butter, carrot, turnip, thyme, marjoram. 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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