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Chump of Veal A-LA-daube

A slow‑cooked veal dish with herbs, anchovy, mace, and bacon, served with mushroom or sorrel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Veal and anchovy work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 456 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Chump of Veal A-LA-daube

Ingredients

Directions

Prepare the veal

  1. Remove the hitchbone from the chump end of the loin.

  2. Stuff the hollow with forcemeat.

  3. Tie it tightly.

Braise

  1. Place the stuffed veal in a stew pan with the hitchbone, herbs, anchovy, mace, white pepper, and veal broth.

  2. Cover the veal with slices of fat bacon.

  3. Lay a sheet of white paper over it.

  4. Cover the pan tightly.

  5. Simmer for 2 hours.

  6. Remove the bacon.

Finish and serve

  1. Glaze the veal before serving.

  2. Serve with mushrooms or sorrel sauce, or as 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. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Anchovy + macetop 28% of all pairs
    Smell alikelow
    Cooked together863 recipes

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

What each ingredient does

Veal loin
Forms the main body of the dish, becoming tender and sliceable after slow simmering.
Forcemeat
Fills the hollow of the veal, adding flavour and moisture to the centre as it cooks.
Fat bacon
Lies over the veal, releasing fat and savoury flavour into the braising liquid.
Veal broth
Braising liquid that gently cooks the veal and forms the base of the sauce.

The step that matters

Simmer gently with the pan tightly covered. A gentle simmer keeps the meat tender; a hard boil toughens muscle fibres and drives off liquid, while a tight lid holds in moisture for slow braising.

Swap the mace

How well each one fits the dish's main ingredients (veal, anchovy):

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, anchovy. 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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