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Veal Gravy

A simple veal gravy made by simmering veal with wine and thinning with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wine and lemon are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,157 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Gravy

Ingredients

Directions

  1. Simmer veal and wine until cooked through.

  2. Serve with the sauce.

  3. If the sauce is too thick, add lemon juice to thin it out.

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. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Veal + winetop 19% of all pairs
    Smell alikelow
    Cooked together698 recipes

    Shared aroma: terpineol (pine, woody).

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

What each ingredient does

Veal
Provides the meat and savory body of the dish.
Wine
Adds acidity and aroma to the cooking liquid.
Lemon juice
Adds acidity and brightness and can thin a thick sauce.

“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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