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Veal Stew

A stew of veal strips simmered with potato, parsley or celery, seasoned with salt and pepper, finished with milk or cream and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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

Make the stew

  1. Cut veal steak into strips about an inch long.

  2. Place veal in a saucepan and cover with enough water to stew until tender.

  3. Cover and cook until the veal begins to be tender.

  4. Season with sliced potato, parsley or celery, salt, and pepper.

  5. Cook for a few more minutes, then add milk or cream and butter to taste.

Serve

  1. Prepare hard-boiled eggs and buttered toast on a platter.

  2. Slice the eggs and lay them on the toast, then pour the veal stew over the top.

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. Parsley + peppertop 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 steak
Provides the main meat, which becomes tender as it stews slowly in water.
Potato
Thickens the stew slightly as it cooks and adds body to the liquid.
Milk or cream
Adds richness and a smooth, creamy texture to the finished stew.
Butter
Adds fat for richness and a silky mouthfeel in the sauce.

The step that matters

Adding the milk or cream. Cream and milk can curdle or separate if boiled hard. Adding them near the end over gentle heat keeps the stew smooth and creamy.

Swap the potato

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

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

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