Skip to main content
Main

Enuckle of Veal Stewed with Rice

A stew of veal knuckle simmered with rice, onion, mace, and salt, served with bacon, parsnips or greens, and parsley butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Parsnip and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 484 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Enuckle of Veal Stewed with Rice

Ingredients

Directions

Prepare

  1. Cut the knuckle of veal into pieces, leaving only what you will eat that day.

  2. Break the shank bone, wash it clean, and place it in a large stew pan with water, onion, mace, and salt.

Cook

  1. Bring to a boil over high heat, skimming off any scum that forms.

  2. Wash and pick the rice, then add it to the stew pan with the meat.

  3. Reduce heat and let it stew gently for about 2 hours.

Serve

  1. Serve the meat in a deep dish with rice around it, accompanied by bacon, parsnips or greens, and minced parsley with butter.

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. Parsnip + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together484 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + parsniptop 9% of all pairs
    Smell alikestrong
    Cooked together1,054 recipes

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

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  5. Rice + parsniptop 10% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Veal knuckle
Gives the meat and bone that slowly release gelatin and flavour into the broth as it stews.
Rice
Cooks in the stew and absorbs broth, adding starch and body to the dish.
Onion
Adds savoury sweetness and aroma to the broth as it simmers.

The step that matters

Skimming the boil. Scum rising during the initial boil contains coagulated proteins and impurities. Skimming it keeps the broth clear and clean-tasting rather than cloudy or muddy.

Swap the mace

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

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

Fit is the average pairing score against veal, onion, rice, parsnip, parsley, butter. 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.

You might also like

Rice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes