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Stewed Breast of Veal with Turnips

A stew of veal pieces simmered with onions, herbs, broth, and white wine, finished with fried turnip balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Stewed Breast of Veal with Turnips

Ingredients

Directions

Make the stew

  1. Melt butter in saucepan over medium heat.

  2. Stir in flour and cook for a few minutes.

  3. Add veal pieces and fry until meat is set.

  4. Drain off fat.

  5. Gradually add equal parts broth and white wine to cover the meat.

  6. Add onion, sweet herbs, and a little pepper.

  7. Bring to a boil, then reduce heat and let simmer.

Prepare the turnips

  1. Blanch turnip balls for a few minutes.

  2. Drain turnip balls.

  3. Fry turnips in butter until lightly colored.

  4. Season turnips with pepper, salt, and sugar.

  5. Drain fat from turnips.

Finish and serve

  1. Add turnips to meat, finishing cooking.

  2. Skim fat off stew.

  3. Serve on hot dish.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal
Provides the meat that becomes tender during slow simmering in liquid.
Butter
Adds richness and carries flavor while frying the veal and turnips.
Flour
Thickens the cooking liquid into a light sauce as it is cooked with fat.
Turnips
Contribute mild sweetness and tender texture after blanching and frying.
White wine
Adds acidity and aroma to the braising liquid.

The step that matters

Gradually add the liquid. Adding broth and wine slowly to the flour and fat keeps the mixture smooth and prevents lumps, so the sauce thickens evenly.

Swap the clove

How well each one fits the dish's main ingredients (veal, butter, flour, white wine, onion, pepper, turnip):

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

Fit is the average pairing score against veal, butter, flour, white wine, onion, pepper, turnip. 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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