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Breast of Veal Stewed

A veal stew with cabbage, peas, onions, and herbs, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cabbage and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 622 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breast of Veal Stewed

Ingredients

Directions

Prepare and brown

  1. Cut the breast of veal into pieces.

  2. In a pan, melt the butter and sauté the onion and cabbage lettuce until browned.

  3. Add the flour and mix well.

Stew

  1. Pour in the broth or water and let it stew gently.

  2. When nearly done, add the green peas.

  3. Once the peas are cooked, stir in the sugar, salt, and pepper.

  4. If needed, thicken with a mixture of flour and butter.

  5. For extra flavor, add herbs, mace, onion, and anchovy, and stew until the meat is tender.

Serve

  1. Serve with ketchup if desired.

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. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  2. Lettuce + peastop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Onion + cabbagetop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

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

  4. Onion + lettucetop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 recipes

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

  5. Lettuce + flourtop 11% of all pairs
    Smell alikestrong
    Cooked together1,236 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 and becomes tender during slow stewing.
Butter
Adds richness and helps brown the onion and cabbage lettuce.
Flour
Thickens the stew liquid and can be added again to thicken the sauce.
Cabbage lettuce
Softens during stewing and adds bulk and mild flavor.
Green peas
Add sweetness and a fresh vegetable texture to the stew.
Anchovy
Adds savoury depth to the broth without being identifiable as fish.

The step that matters

Stew gently until the meat is tender. Veal is lean connective tissue needs long, low, gentle simmering to break down and become tender. Boiling hard toughens the meat and can make the liquid cloudy.

Swap the peas

How well each one fits the dish's main ingredients (veal, butter, onion, cabbage, lettuce, flour, sugar):

  1. Chestnutfits better
  2. Beansfits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against veal, butter, onion, cabbage, lettuce, flour, sugar. 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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