Skip to main content
Main

Curry of Veal

A veal stew flavored with curry powder, onions, shallots, lemon, and herbs, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme 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 ↓

Curry of Veal

Ingredients

Directions

Make the curry

  1. In a stewpan, combine veal, onion, shallot, lemon, butter, parsley, thyme, curry powder, and flour.

  2. Add enough broth or water to create a sauce.

  3. Bring to a gentle boil and cook until the veal is done.

Finish and serve

  1. Strain the sauce through a sieve.

  2. Pour the hot sauce over the veal and serve with rice on the side.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  5. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Breast of veal
Provides the main protein, which becomes tender as it simmers in the sauce.
Flour
Thickens the sauce as it cooks with the broth or water.
Butter
Adds richness and carries the curry powder's aroma into the dish.
Curry powder
Gives the dish its main spiced flavour and aroma.
Onion
Softens as it cooks, adding body and sweetness to the sauce.

The step that matters

Cooking the veal gently until done. A gentle boil rather than a hard boil keeps the meat tender and prevents the flour-thickened sauce from scorching or turning tough.

Swap the onion

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

  1. Leekfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Onionthe original

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

More veal curry recipes

Soup 15 See all 34 →

You might also like

Lemon SauceLemon Sauce236 recipesRice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipes