Name: Fry with Veal Stuffing
Ingredients: meat (cut up); gravy (enough to cover the meat); veal or plain herb forcemeat (for small balls)

Why it works: Meat and veal are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fry with Veal Stuffing

Oven, in the book's wordsA gentle oven

Ingredients

meat (cut up)
gravy (enough to cover the meat)
veal or plain herb forcemeat (for small balls)

Directions

Place the cut-up meat in a stew jar.
Prepare enough gravy to cover the meat.
Cook the meat in a gentle oven.
Meanwhile, make small balls of veal or plain herb forcemeat.

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.

Meat + vealtop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

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

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

Meat Croquettes52 recipes

Veal Patties50 recipes

Meatballs37 recipes

Mince Meat37 recipes

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Fry with Veal Stuffing