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Chump Op Veal A-LA-daube

A braised veal dish with herbs, anchovy, mace, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Op Veal A-LA-daube

Ingredients

Directions

Prepare the veal

  1. Remove the edge bone from the chump end of the loin and stuff the hollow with forcemeat. Tie it up tightly.

  2. Place the stuffed veal in a stew pan with the edge bone, herbs, anchovy, mace, white peppercorns, and veal broth.

  3. Cover the veal with slices of fat bacon and lay a sheet of white paper over it.

Braise and serve

  1. Cover the pan tightly and simmer for 2 hours.

  2. Remove the bacon and glaze the veal.

  3. Serve with mushrooms, sorrel sauce, or your choice of accompaniment.

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 through slow, moist simmering.
Forcemeat
Fills the hollow of the loin, adding moisture and savoury flavour as it cooks.
Fat bacon
Lies over the veal, basting it with melting fat and adding savoury flavour during the simmer.
Veal broth
Provides the cooking liquid that gently moistens and flavours the meat.
Anchovy
Adds deep savoury, salty depth to the braising liquid.

The step that matters

Simmer gently with the pan tightly covered. A tight lid and gentle simmer keep the liquid from evaporating and let the connective tissue in the veal break down slowly, so the meat turns tender rather than tough. A hard boil would toughen the meat and reduce the broth too quickly.

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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