Skip to main content
Main

Veal Olives

Veal Olives is a stew of veal pieces cooked with bacon, soup, lemon, ketchup, white wine, anchovy sauce, and optional pickled mushrooms.

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

Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Olives

Ingredients

Directions

Prepare the veal

  1. Season the veal with white pepper, salt, and mace or nutmeg.

  2. Roll the veal tightly and secure with a skewer.

  3. Lard the veal with bacon.

Stew

  1. Place the veal in a stew-pan with soup and squeeze in half a lemon.

  2. Cover and stew on low heat for 15 minutes.

  3. Thicken the sauce by mixing flour into cold soup.

  4. Add white wine, ketchup, and anchovy sauce.

  5. Add pickled mushrooms if using and stew until tender.

Serve

  1. Serve the veal olives with sauce poured over and garnish with lemon.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ketchup + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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 dish and becomes tender during slow stewing.
Bacon
Adds fat and savory flavor that bastes the lean veal as it cooks.
Soup
Provides the liquid base of the sauce and carries flavor into the veal.
White wine
Adds acidity and aromatic depth to the stewing sauce.
Flour (in the method)
Thickens the cold soup so the sauce becomes body-rich and coats the veal.

The step that matters

Thicken the sauce by mixing flour into cold soup. Flour mixed into cold liquid disperses evenly, while flour added to hot liquid clumps. Mixing it cold first lets the starch hydrate and thicken the sauce smoothly as it heats.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, mace, lemon, ketchup, white wine, anchovy, sauce):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, mace, lemon, ketchup, white wine, anchovy, sauce. 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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes