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Veal Stew

A stew of veal strips, potatoes, eggs, milk, and flour, seasoned with butter, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Stew

Ingredients

Directions

Make the stew

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

  2. Add the sliced potato.

  3. Bring to a gentle simmer for 20 to 30 minutes, ensuring the water does not boil away.

  4. Once the meat is tender, add the fresh milk and flour mixed with a little milk to the broth.

  5. Season with butter, coarse sea salt, and pepper.

  6. Add parsley if desired.

Add the eggs and serve

  1. Slice the hard-boiled eggs.

  2. Add the sliced eggs to the broth.

  3. Bring the stew to a boil once.

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

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

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

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

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

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

Flour and butter 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 main protein, which turns tender and flavourful as it simmers gently in the broth.
Potato
Adds starch and body that thickens the broth slightly as it cooks.
Fresh milk
Adds creaminess and mild sweetness, softening the broth's flavour.
Flour
Thickens the milk and broth into a smooth, lightly body-rich sauce.
Hard-boiled eggs
Add richness and a soft, firm texture to the stew.

The step that matters

Keep the simmer gentle. Boiling the broth hard toughens the meat's proteins and can make milk-based sauces separate or curdle, so the liquid should stay at a quiet simmer.

Swap the potato

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

  1. Potatothe original
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Shallotfits about as well

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