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Fricando Veal

Veal cut flat, larded with bacon, stewed with stock, served with stewed sorrel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Fricando Veal

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the veal

  1. Cut a long or round piece of veal from the leg and beat it flat with a chopper.

  2. Make an incision in the underside and fill it with a little light forcemeat, then sew it up.

  3. Lard the top with pieces of fat bacon neatly.

Stew and serve

  1. Blanch the veal and place it in a stew pan with a little stock, covering it tightly.

  2. Let it stew until very tender and the liquid is nearly reduced.

  3. Before serving, glaze the larding and place stewed sorrel underneath.

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 + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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 very tender through slow stewing.
Fat bacon
Adds fat and savour as it melts into the larding, moistening the lean veal.
Light forcemeat
Adds a soft, moist filling that keeps the inside of the meat tender.
Stock
Provides liquid for gentle stewing, building a savoury, concentrated sauce as it reduces.

The step that matters

Stewing until very tender. Veal is lean and rich in connective tissue. Covered, gentle stewing over low heat slowly breaks that tissue down, so it must be given enough time. Rushing it leaves the meat 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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