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Veal Rumps

Veal rumps cooked in broth, coated with bread and browned, served with sour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Rumps

Ingredients

Directions

Cook the veal

  1. Parboil the veal rumps in broth until thoroughly cooked and the sauce is nearly consumed.

  2. Remove the rumps and let them cool.

  3. Strain the sauce through a coarse sieve to remove fat.

Make the coating sauce

  1. Combine the strained sauce with the yolks of 3 beaten eggs and a little flour in a stewpan.

  2. Thicken the mixture over low heat.

Coat and brown

  1. Dip the veal rumps into the thickened sauce and coat with grated bread.

  2. Place the rumps on a dish and brown them using a salamander or broiler.

  3. Serve with sour sauce.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  3. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  4. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Veal rumps
The main cut, which becomes tender through long parboiling in broth.
Egg yolks
Thicken the sauce and add richness as they set over low heat.
Flour
Helps stabilise the sauce so it thickens and clings to the rumps.
Grated bread
Forms a crisp coating that browns under the salamander or broiler.
Broth
Cooks the veal gently while its reduction builds a flavourful sauce.

The step that matters

Thicken the sauce over low heat. Egg yolks set at about 160°F and curdle if overheated, so gentle heat and constant stirring keep the sauce smooth and able to coat the rumps.

Swap the clove

How well each one fits the dish's main ingredients (veal, parsley, garlic, shallot, thyme, basil, pepper):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against veal, parsley, garlic, shallot, thyme, basil, pepper. 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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