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Stewed Veal with Peas

A stew of veal and peas cooked with butter, ground rice, stock, vinegar, and relish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and peas are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,434 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Stewed Veal with Peas

Ingredients

Directions

Prepare the veal

  1. Remove the skin and bones from the veal and cut it into 2-inch lengths.

  2. Brown the veal in a pan, then add the butter to the pan.

Make the stew

  1. Add the ground rice and brown lightly.

  2. Pour in the stock.

  3. Skim the stock when it boils.

  4. Add the veal to the stock.

  5. Add salt, pepper, and relish.

  6. Simmer for 1.5 hours.

Prepare the peas

  1. Boil the peas, then strain them.

  2. Add the vinegar to the peas, then add the remaining butter to the peas.

Serve

  1. Serve the veal with the peas piled in the center.

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. Rice + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Neck of veal
Long simmering breaks down its connective tissue, making the meat tender and giving the stew body.
Butter
Adds fat and richness, and browns the veal and rice for flavor.
Ground rice
Browned and then cooked in the stock, it thickens the liquid and gives the stew body.
Stock
Forms the cooking liquid that carries flavor and moisture into the veal.
Peas
Provide a mild, sweet vegetable counterpoint to the rich stew.
Vinegar
Adds a small amount of acidity that brightens the flavor of the peas.

The step that matters

Adding the ground rice and stock. Ground rice is a starch that thickens liquid as it heats, but it can clump if not mixed evenly into the stock. Browning it lightly adds a toasted flavor, so it should be taken only to a light color before the stock goes in.

Swap the peas

How well each one fits the dish's main ingredients (veal, butter, rice, vinegar, pepper):

  1. Beansfits better
  2. Sesamefits about as well
  3. Walnutfits about as well
  4. Peasthe original

Fit is the average pairing score against veal, butter, rice, vinegar, 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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