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Veal

Veal cooked in a pan, simmered in water, thickened with a cream and flour mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Veal

Ingredients

Directions

Cook the veal

  1. Season the veal and fry it in a pan until browned.

  2. Add enough water to cover the veal and cook until done.

Make the sauce

  1. In a bowl, mix cream and flour until smooth.

  2. Stir the cream mixture into the pan to thicken the sauce.

Serve

  1. Serve as a dinner option similar to chicken.

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. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  2. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Is the main protein, cooked by browning and then simmering until tender.
Cream
Forms the base of the sauce and adds richness and a smooth texture.
Flour
Thickens the cream into a smooth sauce as it heats.

The step that matters

Stir the cream mixture into the pan to thicken the sauce. Mixing flour into cream first prevents lumps. Adding it to hot liquid while stirring lets starch granules disperse and swell evenly, so the sauce thickens smoothly rather than clumping.

“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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