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Brown Fricassee of Veal

A braised veal dish cooked with salt pork, flour, and water to make a brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Brown Fricassee of Veal

Ingredients

Directions

Brown the veal

  1. Fry the salt pork in a pan slowly until crisp and brown.

  2. Season the veal with salt and pepper, then add it to the hot fat in the pan.

  3. Cook the veal until it is rich brown on both sides, then remove it from the pan.

Make the gravy and finish

  1. Add the flour to the remaining fat in the pan and stir until very brown.

  2. Gradually add the cold water, seasoning the gravy with salt and pepper.

  3. Once the gravy boils, return the veal to the pan and simmer for 25 minutes.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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
Forms the main meat, which browns in the fat and becomes tender during simmering.
Salt pork
Renders fat for browning the veal and adds savory, meaty flavor.
Flour
Browns in the fat and thickens the water into a gravy.

The step that matters

Browning the flour in the fat. Stirring the flour until very brown develops deeper color and nutty flavor in the gravy. Adding the water too soon, before the flour has browned, leaves the gravy pale and tasting raw.

“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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