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Veal, Neck Of, Stewed

A slow‑cooked stew of veal neck with bacon, tomatoes, lemon, and a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Neck Of, Stewed

Ingredients

Directions

Prepare

  1. Trim the meat and saw the bones across to detach the rib bones.

  2. Fry or broil the bacon and cut it into dice.

  3. Bake or broil the tomatoes until tender but not too soft.

Braise the veal

  1. Melt the butter in a stewpan and lightly fry the meat on both sides.

  2. Add the lemon rind, parsley, and a good seasoning of pepper, cover, and cook gently for 2 to 2.5 hours, basting frequently.

Make the sauce

  1. Remove the meat from the stewpan, brush it lightly with meat glaze, and keep it warm.

  2. Mix the flour smoothly with a little cold stock.

  3. Add the mixture to the boiling stock in a stewpan. Stir and boil for 5 minutes.

  4. Strain the stock.

  5. Add the butter from cooking the meat, lemon juice, and cream.

  6. Season to taste and bring to a boil.

Serve

  1. Serve in a tureen, garnished with bacon and tomatoes.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Neck of veal
Slow cooking turns the tough connective tissue into tender, moist meat.
White stock
Forms the liquid base of the sauce and carries the flavour.
Butter
Adds richness and helps the meat brown when first fried.
Flour
Thickens the stock into a smooth sauce as it boils.
Bacon
Adds salty, smoky flavour and savoury depth as a garnish.
Tomatoes
Add gentle acidity and softened body alongside the rich meat.

The step that matters

Mixing the flour into the stock. Flour added directly to hot liquid clumps; mixing it smoothly with cold stock first lets starch disperse evenly, so the sauce thickens without lumps.

Swap the tomato

How well each one fits the dish's main ingredients (veal, butter, flour, parsley, lemon, pepper, cream):

  1. Shallotfits better
  2. Leekfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against veal, butter, flour, parsley, lemon, pepper, cream. 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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