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A veal stock made by larding veal with bacon, simmering with vegetables and herbs, then glazing the bacon in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Stock

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stock

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Lard the veal neatly with larding bacon.

  2. Place the veal in a stewpan on a bed of chopped carrot, onion, and celery.

  3. Add the bouquet of herbs and enough stock to half cover the veal.

Stew

  1. Cover with buttered paper and stew slowly for about 1.5 hours, basting every 10 minutes.

Glaze and serve

  1. Transfer the veal to a baking sheet and place in a 400°F (200°C) oven for 5 minutes to glaze the bacon.

  2. Strain the stock, remove grease, and boil down to half-glaze.

  3. Glaze the veal nicely and serve on a bed of spinach or sorrel, pouring the half-glaze around.

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.

Photo for illustrative purposes only · Contact us to use it

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender through slow, moist stewing.
Larding bacon
Adds fat and moisture inside the lean veal, keeping it juicy during slow cooking.
Carrot
Adds sweetness and aromatic flavour to the stock as it cooks.
Onion
Adds savoury depth and aroma to the stock as it cooks.
Celery
Adds aromatic, savoury flavour to the stock as it cooks.
Stock
Provides liquid for gentle stewing, which is reduced to a concentrated half-glaze.

The step that matters

Basting and slow stewing. Stewing gently with buttered paper and regular basting keeps the veal moist. Boiling would toughen the meat and make the stock cloudy, so the liquid should only simmer.

Swap the onion

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

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

Fit is the average pairing score against veal, carrot, celery, butter. 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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