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Veal Stewed

A stew of veal with carrots, onions, tomatoes, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Veal Stewed

Ingredients

Directions

Prepare the veal

  1. Cut the veal into chops or neat pieces for serving.

  2. Melt the butter in a stewpan and add the veal, seasoned with salt, pepper, and dredged in flour.

  3. Fry the veal until lightly colored on both sides.

Simmer the stew

  1. Gradually pour in boiling stock or water to cover the meat and let it simmer gently for 1 hour.

  2. Add the carrots, onions (if using), parsley, thyme, and additional salt and pepper.

  3. Simmer until the vegetables are tender.

Finish and serve

  1. Transfer the meat and vegetables to a serving dish.

  2. In the sauce, add the chopped tomatoes and mushroom ketchup, boiling for 2-3 minutes.

  3. If the sauce is not sufficiently acidic, add a little lemon juice.

  4. Pour the sauce around the meat and serve.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal
Becomes tender through long gentle simmering, giving the stew its main body and meaty texture.
Flour
Dredging the veal helps it brown lightly and thickens the sauce as it simmers.
Butter
Fat for frying the veal, adding richness and browning flavor to the meat.
Carrots
Add natural sweetness and body to the stew as they soften during simmering.
Tomatoes
Add acidity and fresh flavor to the sauce.
Mushroom ketchup
Adds savory, umami depth to the sauce.

The step that matters

Frying the veal until lightly colored. Browning the flour-dredged surface builds flavor through the Maillard reaction, which a stew cannot add later. Pale, under-fried meat gives a flat-tasting sauce.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (veal, butter, pepper, flour, carrot, parsley, thyme):

  1. Parsnipfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, pepper, flour, carrot, parsley, thyme. 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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