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Pickled Veal or Turkey

Pickled veal or turkey is a meat preserved in a vinegar, wine, and water brine, served with a spicy vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Fennel and olive match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,344 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Pickled Veal or Turkey

Ingredients

Directions

Prepare the meat

  1. Bone the veal or turkey and bind it tightly in a cloth.

Poach the meat

  1. Boil together the vinegar, white wine, and water with the salt.

  2. Skim the liquid, then add the veal or turkey.

  3. Simmer gently for 1.5 hours.

  4. Remove the meat, reduce and skim the pickle, then let it cool.

Pickle and serve

  1. Pour the cooled pickle over the meat still in the cloth.

  2. Garnish with fennel branches.

  3. Serve with a cold sauce made of vinegar, sugar, Cayenne pepper, and olive oil.

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. Fennel + olivetop 7% of all pairs
    Smell alikestrong
    Cooked together1,344 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Fennel + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: myristicin (spice, warm).

  3. White wine + fenneltop 10% of all pairs
    Smell alikemoderate
    Cooked together291 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Veal or turkey
Provides the meat that is cooked gently and then pickled into a firm, sliceable texture.
Vinegar
Acidity that flavours the pickle and helps preserve the meat.
White wine
Adds body and aromatic depth to the cooking liquid.
Olive oil
Adds fat and richness to the cold sauce.

The step that matters

Simmer gently for 1.5 hours. At a rolling boil the outside of the meat toughens and dries before the centre is tender. A gentle simmer cooks the meat evenly and keeps it moist.

Swap the fennel

How well each one fits the dish's main ingredients (veal, vinegar, white wine, sauce, sugar, pepper, olive):

  1. Tarragonfits better
  2. Garlicfits better
  3. Thymefits about as well
  4. Fennelthe original

Fit is the average pairing score against veal, vinegar, white wine, sauce, sugar, pepper, olive. 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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