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Chump of Veal A-LA-daube

A veal stew cooked slowly with herbs, anchovy, mace, white pepper, bacon, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

  1. Cut off the chump end of the loin and remove the hitchbone.

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

Braise

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

  2. Cover the veal with slices of fat bacon and lay a sheet of white paper over it.

  3. Cover the pan tightly and simmer for 2 hours.

Finish and serve

  1. Remove the bacon and glaze the veal.

  2. Serve it on mushrooms or with sorrel sauce, or as desired.

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 and succulent during slow simmering.
Forcemeat
Fills the hollow with a moist, seasoned stuffing that stays juicy as the meat cooks.
Veal broth
Provides liquid for gentle simmering, keeping the meat moist and building savoury flavour.
Fat bacon
Bastes the veal with melting fat as it simmers, adding moisture and savoury richness.
Anchovy
Adds deep savoury, umami flavour to the braising liquid without an obvious fishy taste.

The step that matters

Simmer gently with the pan tightly covered. A tight lid and gentle simmer keep the liquid from evaporating and the meat from toughening. Boiling hard would tighten the proteins and dry the veal.

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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