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Fricasseed Veal

Veal cooked in butter until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fricasseed Veal

Ingredients

Directions

Prepare

  1. Cut the veal into small, thick, handsome slices of equal size.

Cook

  1. Melt the butter in a wide stewpan over medium heat.

  2. Once the butter begins to boil, add the veal.

  3. Shake the pan over the heat until the veal is firm.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal
Provides the main protein, which sets and firms as it heats, giving the fricassee its body.
Butter
Adds richness and fat that carries flavor and keeps the lean veal moist as it cooks.

The step that matters

Shake the pan over the heat until the veal is firm.. Veal is lean, and its proteins tighten as they heat. Cooking only until it is firm keeps it tender and juicy. Cooking longer squeezes out moisture and leaves it dry and tough.

“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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