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Stewed Veal a LA Marengo

A veal stew cooked with oil, onion, salt pork, flour, broth, tomato sauce, seasonings, and bouquet garni, served with fried bread croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and clove 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 Veal a LA Marengo

Ingredients

Directions

Brown the veal

  1. In a stewpan, cook the veal with oil, onion, and salt pork over medium heat for about 10 minutes until browned.

  2. Dredge in flour and stir well.

Simmer and serve

  1. Add white broth and tomato sauce, then season with salt, pepper, garlic, and bouquet garni.

  2. Cook for 40 minutes, then serve with croutons of fried bread for garnish.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Forms the main body of the stew, becoming tender during the long, gentle cooking.
Flour
Thickens the cooking liquid into a light sauce as it combines with the broth.
White broth
Provides the cooking liquid that turns the browned meat into a stew.
Tomato sauce
Adds acidity and color to the sauce, balancing the richness of the meat and pork.
Salt pork
Adds fat and savory flavor to the pan as it renders while the veal browns.

The step that matters

Dredge in flour and stir well. If the flour is not stirred in thoroughly, it clumps and leaves pockets of raw starch, so the sauce turns lumpy instead of smoothly thickened.

Swap the clove

How well each one fits the dish's main ingredients (veal, onion, pork, flour, tomato, sauce, pepper):

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

Fit is the average pairing score against veal, onion, pork, flour, tomato, sauce, pepper. 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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