Name: Veal-stew
Ingredients: remnants of a roast or neck or breast of veal; cold water; vegetables and herbs of your choice; bread-dough for dumplings

Why it works: Veal and bread are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,056 recipes. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

Veal-stew

Ingredients

remnants of a roast or neck or breast of veal
cold water
vegetables and herbs of your choice
bread-dough for dumplings

Directions

If using raw veal, place it in a pot with a little cold water, skim off any foam, and bring to a boil.
Reduce heat and let it simmer for about two hours.
Add your choice of vegetables and herbs, cooking them as you would in soups.
If using cold roasted meat, it will require less time to stew.
Make dumplings using bread-dough and add them to the stew before serving.

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.

Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Veal: Provides the meat and rich flavour that the stew is built around.
Bread-dough: Forms dumplings that puff and turn soft and tender as they cook in the broth.

“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.