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Chump of Veal A-LA-daube

A braised veal cut stuffed with veal stuffing, simmered with herbs, shallot, lemon peel, mace, stock, and finished with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chump of Veal A-LA-daube

Ingredients

Directions

Prepare the veal

  1. Remove the bones from the chump end of the loin.

  2. Fill the hollow with veal stuffing.

  3. Skewer the stuffed veal tightly.

Stew

  1. Place the stuffed veal in a stewpan with the bones, sweet herbs, shallot, lemon peel, mace, and stock.

  2. Stew until tender.

  3. Remove the meat and keep it warm.

Make the gravy and serve

  1. Skim off the fat from the gravy and strain it through a sieve.

  2. Thicken the gravy with flour and butter.

  3. Add lemon pickle, salt, and cayenne.

  4. Stir in pickled mushrooms and truffles.

  5. Boil the gravy for 5-6 minutes.

  6. Pour the gravy over the veal.

  7. Garnish with lemon and barberries.

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

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

  2. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  3. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender through slow stewing.
Stock
Provides the liquid that cooks the meat and forms the base of the gravy.
Flour
Thickens the gravy so it coats the veal rather than running off.
Butter
Enriches the thickened gravy, adding richness and a smooth texture.
Lemon pickle
Adds sharp acidity that brightens the rich, savoury gravy.
Truffles
Contribute a strong earthy aroma to the finished gravy.

The step that matters

Boil the gravy for 5-6 minutes. Flour thickens gravy only when it is heated enough for its starch to swell. Boiling after thickening cooks out the raw starch taste and sets the gravy to the right consistency. Too short a boil leaves it thin or floury.

Swap the mace

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

  1. Parsleyfits better
  2. Thymefits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, shallot, lemon, flour, butter, pepper, mushroom. 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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