Name: Veal, Braised
Ingredients: veal; bacon; lemon; cream; brown sauce; seasoning

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal, Braised

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 350°F (175°C).
Braise the veal for 2 to 2½ hours, basting frequently.
For richer flavor, baste with cream instead of brown sauce, thickening the cream slightly before serving.
Roll the bacon, skewer it, and fry or bake until crisp, or broil it and cut into dice.
Transfer the cooked veal to a hot dish, garnishing with bacon rolls and lemon slices or bacon dice and lemon.
Strain the sauce and serve it separately 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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Veal + creamtop 27% of all pairs

Smell alikelow

Cooked together3,202 recipes

Shared aroma: 2-heptanol (bitter, floral).
Lemon + saucetop 30% of all pairs

Smell alikelow

Cooked together6,598 recipes

Shared aroma: ethanol (alcoholic, ethereal).