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Chump of Veal A-LA-daube

A braised veal dish with forcemeat stuffing, anchovy, mace, white pepper, herbs, veal broth, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Veal and anchovy work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 456 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Chump of Veal A-LA-daube

Ingredients

Directions

Prepare the veal

  1. Remove the edge bone from the chump end of the loin.

  2. Stuff the hollow with forcemeat and tie it up tightly.

Braise

  1. Place it in a stew-pan with the removed bone, herbs, anchovy, mace, and white pepper.

  2. Pour in the veal broth and cover the veal with slices of fat bacon.

  3. Cover the pan with white paper and simmer for two hours.

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. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Anchovy + macetop 28% of all pairs
    Smell alikelow
    Cooked together863 recipes

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

What each ingredient does

Veal loin
Forms the main body of the dish, becoming tender through slow simmering.
Veal broth
Provides moisture and liquid for the slow braise, carrying flavour into the meat.
Fat bacon
Adds fat that bastes the veal and flavours the cooking liquid as it melts.
Anchovy
Adds savoury depth to the braising liquid without a distinctly fishy taste.

The step that matters

Simmering the covered veal. The pan must be kept at a gentle simmer, not a boil, under the paper cover. Vigorous boiling toughens the meat fibres and can dry the braising liquid, while slow, moist heat over two hours is what breaks down connective tissue and makes the veal tender.

Swap the mace

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

  1. Capersfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, anchovy. 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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