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Winced Veal

Veal simmered in a herb‑flavored gravy thickened with butter and flour, seasoned with spices and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Winced Veal

Ingredients

Directions

Make the stock

  1. Boil the bones and trimmings of the veal with water and herbs for 2 hours.

  2. Strain the mixture and let the gravy cool to remove fat.

Prepare and thicken

  1. Finely chop the white part of the veal, trimming away gristle and brown edges.

  2. Mix flour with butter to create a smooth paste.

  3. Thicken the gravy with the paste.

  4. Season the veal with salt, white pepper, nutmeg, and lemon rind.

Combine and serve

  1. Combine the veal with the thickened gravy.

  2. Heat gently without boiling.

  3. Serve with toasted sippets and add cream if desired.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White veal
Provides the main meat, which becomes tender and moist after gentle simmering in the gravy.
Flour
Thickens the gravy into a smooth, cohesive sauce when cooked with butter.
Butter
Adds richness and carries flavor, and combines with flour to form a smooth thickening paste.
Gravy or broth
Forms the liquid base that carries flavor and gives the dish its body.
Cream
Adds richness and a softer, smoother texture to the finished sauce.

The step that matters

Heat gently without boiling. Boiling toughens the proteins in the veal and can break the thickened sauce, so gentle heat keeps the meat tender and the gravy smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, carrot, mace, ham, flour, butter, nutmeg):

  1. Parsleyfits better
  2. Cinnamonfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against veal, carrot, mace, ham, flour, butter, nutmeg. 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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