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Curry Op Veal

A veal curry simmered with onions, broth, curry powder, flour, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curry Op Veal

Ingredients

Directions

Brown the veal

  1. Melt the butter in a stewpan.

  2. Add the veal and sliced onions, and let them brown.

  3. Once browned, add the broth and simmer for 20 minutes.

Thicken and finish

  1. In a bowl, mix the curry powder, flour, and salt with a little cold water until smooth.

  2. Add the mixture to the stewpan, shaking until it boils.

  3. Simmer for another 20 minutes.

  4. Squeeze in the lemon juice and serve.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the meat that becomes tender during the long simmer.
Onions
Soften and brown in butter, adding sweetness and depth to the sauce.
Flour
Thickens the curry liquid as it boils, giving it body.
Curry powder
Supplies the spiced aroma and flavour that define the dish.
Butter
Carries the flavour of the pan and helps the veal and onions brown.

The step that matters

Mixing the flour and curry powder into a smooth paste. Adding dry flour directly to hot liquid forms lumps, because starch clumps before it disperses. Mixing it first with cold water keeps it smooth and lets it thicken evenly when boiled.

Swap the lemon

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

  1. Avocadofits about as well
  2. Coconutfits about as well
  3. Lemonthe original
  4. Raisinfits about as well

Fit is the average pairing score against butter, veal, onion, flour. 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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