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A Dunelm of Cold Veal or Fowl

Cold veal or fowl served with a sauce of peas, cucumbers, lettuce and mushrooms, on thin slices of bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cucumber and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,409 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Dunelm of Cold Veal or Fowl

Ingredients

Directions

Cook the vegetables

  1. Stew the cucumbers and cabbage lettuces in a little good broth.

  2. Add the boiled peas and let simmer for 10 minutes.

Assemble the dish

  1. When the veal is done, pour the sauce and vegetables over it.

  2. Serve with forcemeat-balls around the dish.

Make the mushroom and veal sauce

  1. Stew small mushrooms in their own liquor with butter for 15 minutes.

  2. Mince the mushrooms and add them with their liquor to minced veal.

  3. Season with pepper, salt, cream, and butter rubbed in flour.

  4. Simmer for 3-4 minutes and serve on thin slices of bread.

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. Cucumber + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,409 recipes

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

  2. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  3. Peas + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Peas + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

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

  5. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

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

What each ingredient does

Flour
Thickens the butter and cream into a smooth, lightly bound sauce.
Butter
Adds fat for rich flavor and a smooth, silky sauce.
Cream
Adds moisture and richness to the sauce.
Mushrooms
Add earthy, savory flavor, and their liquor deepens the sauce.
Cabbage lettuces
Soften in broth, adding tender texture and gentle moisture to the dish.
Cucumbers
Stewed until tender, adding moisture and a mild, fresh flavor.

The step that matters

Simmering after the cream goes in. Once the cream goes in, keep the sauce at a gentle simmer rather than a hard boil. Cream can separate under high heat, and the flour needs a few minutes of simmering to thicken smoothly and lose its raw starchy taste.

Swap the cabbage

How well each one fits the dish's main ingredients (peas, cucumber, lettuce, mushroom, butter, pepper, cream):

  1. Spinachfits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Cabbagethe original

Fit is the average pairing score against peas, cucumber, lettuce, mushroom, butter, pepper, cream. 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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