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Veal Pottage

A hearty stew of veal, vegetables, and herbs, thickened with flour, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Kale and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Pottage

Ingredients

Directions

Make the stock

  1. Remove all the meat from the knuckle of veal for cutlets and set the remainder to stew with onion, herbs, mace, whole pepper, and water.

  2. Cover and simmer on low heat for 4 to 5 hours.

  3. Strain the mixture and refrigerate overnight.

Finish the soup

  1. Remove the fat and sediment from the jelly and simmer with diced vegetables until tender, seasoning with salt and pepper.

  2. In a separate bowl, mix the flour with cream and butter, then boil for a few minutes.

  3. Let a small roll simmer in the soup and serve together.

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. Kale + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together11 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + kaletop 1% of all pairs
    Smell alikestrong
    Cooked together38 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + jerusalem artichoketop 3% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Knuckle of veal
Releases gelatin and flavour into the stock, giving the soup body after long simmering.
Flour
Thickens the cream and butter mixture so it lends body to the soup.
Cream
Adds richness and a smooth, creamy texture to the finished soup.
Butter
Adds fat that carries flavour and enriches the cream thickening.
Turnips, celery, sea-kale, and jerusalem artichokes
Provide tender vegetable body and mild sweetness to the soup.

The step that matters

Simmering the stock gently for 4 to 5 hours. A low, steady simmer extracts gelatin and flavour from the veal bones without clouding the liquid. Boiling hard emulsifies fat and makes the stock cloudy and greasy.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, pepper, turnip, celery, kale, jerusalem artichoke):

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

Fit is the average pairing score against veal, onion, pepper, turnip, celery, kale, jerusalem artichoke. 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.

More veal stew recipes

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