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Veal Stew

A stew of veal strips simmered with potato, milk, flour, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Stew

Ingredients

Directions

Cook the veal

  1. Place veal strips in a skillet and cover with cold water.

  2. Add the sliced potato and bring to a gentle simmer for 20 to 30 minutes.

  3. Ensure the water does not boil away.

Finish and serve

  1. Once the meat is tender, add the milk and flour mixed with a little milk.

  2. Season with butter, salt, pepper, and parsley if desired.

  3. Slice the hard‑boiled eggs and add them to the broth.

  4. Bring to a boil once and serve with or without toast.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Veal
Provides the main protein, which becomes tender and flavourful as it simmers slowly in the broth.
Potato
Breaks down slightly as it cooks, adding body and starch that thickens the broth.
Eggs
Add richness and a soft, creamy texture when sliced into the warm broth.
Milk
Adds creaminess and mild sweetness, softening the broth's flavour.
Flour
Thickens the milk and broth, giving the stew a smoother, more cohesive body.

The step that matters

Keep the water from boiling away. Holding a gentle simmer keeps the veal tender and prevents the broth from reducing too much or toughening the meat. A hard boil can make muscle fibres seize and dry out.

Swap the potato

How well each one fits the dish's main ingredients (veal, egg, milk, flour, butter, pepper, parsley):

  1. Shallotfits about as well
  2. Potatothe original
  3. Chivefits about as well
  4. Carrotfits about as well

Fit is the average pairing score against veal, egg, milk, flour, butter, pepper, parsley. 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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