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Veal, Curried

A veal stew flavored with curry powder, butter, and lemon, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and rice are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Veal, Curried

Ingredients

Directions

Make the curry

  1. In a stewpan, melt the butter over medium heat.

  2. Add the white stock and curry powder, stirring to combine.

  3. Add the veal pieces, cover, and simmer for 2 hours.

  4. Squeeze the juice of ¼ lemon into the curry before serving.

Serve

  1. Serve the curried veal with a side of boiled rice.

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. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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 simmering.
Fresh butter
Adds richness and fat to the sauce, carrying flavour and a smooth mouthfeel.
White stock
Forms the liquid base of the curry and keeps the veal moist while it simmers.
Curry powder
Supplies the spice blend that gives the dish its characteristic aroma and flavour.
Lemon
Adds acidity that brightens the rich, spiced sauce.

Swap the lemon

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

  1. Coconutfits better
  2. Lemonthe original
  3. Peachfits less well
  4. Grapefits less well

Fit is the average pairing score against veal, butter, rice. 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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