Skip to main content
Main

Veal, Breast Of, Stewed

A slow‑cooked veal breast stew with onions, carrots, turnip, peppercorns, and sea salt, served with a piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Breast Of, Stewed

Ingredients

Directions

Prepare

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

  2. Bring to a boil and skim off any foam.

Simmer

  1. Add the diced vegetables, peppercorns, and salt to taste.

  2. Cover and simmer gently for 2 to 2.5 hours.

Serve

  1. Serve with a little sauce poured over the veal and the remainder in a tureen.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Breast of veal
Provides the main meat, which becomes tender through long, gentle simmering.
Onions
Add sweetness and savory depth to the cooking liquid as they soften.
Carrots
Contribute sweetness and body to the stew as they cook down.
Turnip
Adds a mild, slightly peppery flavor and some body to the broth.

The step that matters

Simmer gently with the lid on. A gentle simmer keeps the veal tender and the broth clear. A hard boil toughens meat proteins and makes the liquid cloudy and greasy.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, parsley, sauce):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, turnip, parsley, sauce. 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.

More veal stew recipes

with Rice 16with Peas 10with Vegetables 9French 5with Gooseberries 5with Green Peas 5 See all 159 →

You might also like

Carrot SoupCarrot Soup134 recipesVeal PattiesVeal Patties50 recipesTurnip SoupTurnip Soup43 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes