Name: Veal, Knuckle Of, Stewed
Ingredients: 1 knuckle of veal (5 to 6 lbs); 1 piece of ham or bacon (for boiling); slices of ham or bacon (for rolling)

Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Knuckle Of, Stewed

Ingredients

1 knuckle of veal (5 to 6 lbs)
1 piece of ham or bacon (for boiling)
slices of ham or bacon (for rolling)

Directions

Cook the veal

Boil the knuckle of veal with the piece of ham or bacon until tender.
Remove the knuckle and let it cool slightly.

Finish and serve

Roll the slices of ham or bacon around the knuckle.
Serve the veal with the rolled ham or bacon.

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 + hamtop 15% of all pairs

Smell alikelow

Cooked together3,264 recipes

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

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

What each ingredient does

Veal knuckle: Provides the main meat, which becomes tender through long, gentle boiling.
Ham or bacon: Adds smoky, salty flavor to the broth and to the rolled garnish.

“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.