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Veal Pottage

A hearty stew of veal, vegetables, and a savory jelly, served with a small roll.

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

Prepare the stock

  1. Remove all the meat from the knuckle of veal for cutlets.

  2. Set the remainder to stew with the onion, herbs, mace, pepper, and water for 4 to 5 hours, covered.

  3. Strain the mixture and refrigerate overnight.

  4. Remove the fat and sediment from the jelly.

Make the soup

  1. Simmer the jelly with the diced vegetables until tender, seasoning with salt, pepper, and butter.

  2. Mix the flour with the cream and boil for a few minutes.

  3. Let a small roll simmer in the soup to serve with it.

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

Veal knuckle
Gives the stock body and rich flavour as it stews for hours.
Flour
Thickens the cream so it lends body to the finished soup.
Cream
Adds richness and a smooth, mellow texture to the soup.
Butter
Adds fat for a rounded, rich mouthfeel and flavour.
Turnips, celery, sea-kale, and jerusalem artichokes
Provide tender vegetable pieces and mild, earthy flavour to the soup.

The step that matters

Remove the fat and sediment from the jelly. Chilling overnight lets fat solidify on the surface so it can be lifted off. Leftover fat and sediment would make the soup greasy and cloudy.

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

with Rice 16with Peas 10with Vegetables 9French 5with Gooseberries 5with Green Peas 5 See all 159 →

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