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Rich Gravy for Yeal Cutlets

A rich veal gravy made from veal trimmings, water, herbs, onion, lemon peel, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rich Gravy for Yeal Cutlets

Ingredients

Directions

Make the stock

  1. Combine the veal trimmings, small pieces of veal, and water in a stewpan.

  2. Add thyme, parsley, bay leaf, onion, and lemon peel.

  3. Simmer for 1 hour, then strain the liquid into a basin.

Make the roux

  1. Melt butter in the stewpan.

  2. Mix in enough flour to form a paste.

  3. Stir the paste over heat for a few minutes.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Veal trimmings and pieces
Release flavour and gelatin into the water to build the body of the stock.
Butter
Carries flavour and forms the fat base for the thickening paste.
Flour
Thickens the liquid once cooked into a paste with the butter.
Onion
Adds aromatic sweetness to the stock as it simmers.

The step that matters

Stir the paste over heat for a few minutes. Cooking the flour and butter paste drives off its raw starchy taste and lets it thicken smoothly when the stock is added. Stirring keeps it from scorching or forming lumps.

Swap the onion

How well each one fits the dish's main ingredients (veal, thyme, parsley, lemon, butter, flour):

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

Fit is the average pairing score against veal, thyme, parsley, lemon, butter, flour. 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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