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Veal Stew

A hearty stew of veal, rice, and optional vegetables simmered in water or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cucumber and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,409 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Stew

Ingredients

Directions

Make the stew

  1. In a large pot, add veal and water, then bring to a simmer.

  2. Add 1 teaspoon of coarse sea salt and simmer for 30 minutes.

  3. Stir in 8 to 12 oz of well-washed rice and continue to stew gently for 1.5 hours until both the meat and rice are tender.

Season and serve

  1. Season with cayenne and mace 20 to 30 minutes before serving, adjusting salt as needed.

  2. For a richer flavor, substitute water with good veal broth.

  3. Optionally, add green peas after skimming the scum.

  4. You can also add sliced cucumbers or shredded young lettuces when it boils, or include green onions for extra flavor.

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. Cucumber + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,409 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Rice + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together734 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Peas + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Peas + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Lettuce + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Provides the meat that becomes tender during long, gentle stewing.
Rice
Thickens the stew as its starch releases during gentle simmering.

The step that matters

Stew gently until the meat and rice are tender. A rolling boil toughens meat proteins and can break rice grains apart, so keeping the stew at a gentle simmer gives tender meat and intact grains.

Swap the peas

The recipe marks peas as optional. How well each one fits the dish's main ingredients (veal, rice, pepper, mace, cucumber, lettuce, onion):

  1. Beansfits better
  2. Chestnutfits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against veal, rice, pepper, mace, cucumber, lettuce, onion. 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.

More veal stew recipes

with Rice 16with Peas 10with Vegetables 9French 5with Gooseberries 5with Green Peas 5 See all 159 →

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