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Veal, Neck Of, Braised

A braised veal neck cooked slowly with vegetables, stock, and aromatics, finished with a butter‑flour glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Capers and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 145 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal, Neck Of, Braised

Ingredients

Directions

Prepare the veal

  1. Saw the bones across and detach the short pieces of the rib bones, folding the flap under.

Braise

  1. In a shallow stewpan, combine the vegetables, bouquet garni, mace, cloves, and 1 oz. of butter. Nearly cover the vegetables with stock and gradually add more stock as it boils away.

  2. Place the veal on the bed of vegetables, cover with greased paper, put on the lid, and cook gently for 3 hours.

Make the sauce and serve

  1. In a small stewpan, melt the remaining 1 oz. of butter, add the flour, and fry gently until it turns nut-brown.

  2. When the meat is tender, remove it to a hot dish and brush it with glaze.

  3. Strain the cooking liquid into the butter and flour mixture, stirring until smooth.

  4. If necessary, reduce with a little stock, then add the capers and lemon juice, seasoning to taste, and serve 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.

  1. Capers + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together145 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + caperstop 5% of all pairs
    Smell alikestrong
    Cooked together1,222 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

Veal neck
Slow braising turns the tough connective tissue tender and gives the meat its rich flavour.
Butter
Fat that carries flavour and, with flour, forms the base of the nut-brown roux.
Flour
Thickens the cooking liquid into a smooth sauce when cooked with the butter.
White stock
Provides the braising liquid that gives moisture and the body of the sauce.
Onions
Release sweetness and aroma into the braising liquid as they cook.
Capers
Add a sharp, salty acidity that brightens the finished sauce.

The step that matters

Frying the butter and flour until nut-brown. Cooking the roux slowly builds a nutty, toasted flavour and colour. Cooking it too briefly leaves a raw floury taste, while over-browning makes it bitter.

Swap the lemon

How well each one fits the dish's main ingredients (veal, butter, flour, capers, onion, carrot, turnip):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits about as well
  4. Cherryfits less well

Fit is the average pairing score against veal, butter, flour, capers, onion, carrot, turnip. 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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