Skip to main content
Main

Loin of Veal Stewed

A stew of veal loin with carrots, onion, parsley, and sweet herbs, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Loin of Veal Stewed

Ingredients

Directions

Prepare and brown

  1. Flour the chump end of veal well.

  2. In a stewpan, melt the butter and brown it over medium heat.

  3. Add the veal and brown it until a good color is achieved.

Stew

  1. Pour in enough veal broth to cover the meat halfway.

  2. Add the carrots, onion, parsley, and sweet herbs.

  3. Stew for 2.5 hours, turning the meat halfway through.

Finish and serve

  1. Once cooked, remove the meat and thicken the broth.

  2. Season the broth and pour it over the veal before serving.

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

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Coats the veal so it browns well and helps thicken the broth.
Butter
Fat that carries the browning of the veal and adds richness.
Veal
The main meat, which becomes tender through long, slow stewing.
Veal broth
Liquid that gently cooks the meat and forms the base of the sauce.
Carrots
Add natural sweetness and body to the stewing liquid.
Onion
Adds savory depth and aroma as it softens in the broth.

The step that matters

Browning the veal. Searing the floured meat in hot butter creates browned flavour through the Maillard reaction. Pale meat gives a flat-tasting stew, so the surface needs real colour before any liquid goes in.

Swap the onion

How well each one fits the dish's main ingredients (veal, flour, butter, meat, carrot, parsley):

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

Fit is the average pairing score against veal, flour, butter, meat, carrot, parsley. 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 →

You might also like

Carrot SoupCarrot Soup134 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesMeatballsMeatballs37 recipes