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Veal, Larded

A veal stew cooked with rice, vegetables, and parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal, Larded

Ingredients

Directions

Prepare the broth

  1. Separate the shank bone and place it with the veal in a saucepan; cover with boiling water.

  2. Bring to a boil, skim the surface, then add the diced vegetables, bouquet garni, and salt.

  3. Simmer gently for about 3 hours.

  4. After 2 hours, wash the rice and add it to the saucepan.

Finish and serve

  1. Remove the meat from the broth and keep it warm.

  2. Discard the bones and bouquet garni.

  3. Season the broth to taste and serve separately.

  4. Pour a little parsley sauce over the meat and serve the rest in a tureen.

  5. Serve the boiled ham or bacon on a separate dish.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal (in the method)
Long, gentle simmering turns the meat tender and gives the broth its body and flavour.
Rice
Starch released as it cooks thickens the broth slightly and adds body.
Onion
Aromatic vegetable that adds sweetness and savoury depth to the broth.
Carrot
Adds natural sweetness and aroma to the broth as it simmers.
Turnip
Contributes mild sweetness and body to the broth as it softens.

The step that matters

Adding the rice at the right time. Rice added too early breaks down and turns mushy, clouding the broth and losing its texture. Adding it after about two hours of simmering lets it cook through just as the meat is nearly done.

Swap the onion

How well each one fits the dish's main ingredients (rice, carrot, turnip, celery, parsley, thyme, pepper):

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

Fit is the average pairing score against rice, carrot, turnip, celery, parsley, thyme, pepper. 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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