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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) · 10 ingredients
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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. Cook over medium heat until the meat is slightly browned.

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

  4. Simmer gently until the veal is cooked through.

Strain and serve

  1. Strain the sauce through a sieve and pour it over the veal while hot.

  2. 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

Veal
Is the main protein that becomes tender as it simmers in the sauce.
Flour
Thickens the sauce as it cooks with the butter and liquid.
Curry powder
Provides the main spiced aroma and flavour of the dish.
Butter
Adds fat and richness, and helps the meat brown lightly at the start.
Onion
Adds sweetness and body to the sauce as it softens and cooks down.

The step that matters

Browning the meat before adding liquid. Cooking over medium heat until the veal is only slightly browned builds flavour through the Maillard reaction. Browning too hard can toughen the surface and scorch the flour, while skipping it leaves the sauce flat.

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.

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