Skip to main content
Main

Veal Stew

A stew of veal strips, potatoes, eggs, and milk, seasoned with butter, salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Stew

Ingredients

Directions

Make the stew

  1. Place the veal strips in a skillet and cover with cold water.

  2. Heat gently, ensuring the water does not boil away.

  3. Add the sliced potato and stew for 20 to 30 minutes until the meat is tender.

Finish and serve

  1. In a bowl, mix the flour with a little milk to create a paste.

  2. Once the meat is tender, add the milk and flour mixture to the broth.

  3. Season with butter, salt, pepper, and parsley if desired.

  4. Slice the hard-boiled eggs and add them to the broth.

  5. Bring everything to a boil and serve with or without toast.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

Veal steak
Provides the main meat, which becomes tender during slow stewing in water.
Potato
Adds body and starch to the broth as it cooks and softens.
Eggs
Add protein and richness, with the sliced hard-boiled whites and yolks sitting in the broth.
Milk
Adds creaminess and mild sweetness, softening the savory broth.
Flour
Thickens the broth into a smoother, looser sauce when mixed into a paste with milk.

The step that matters

Mixing the flour into a paste before adding it. Flour added directly to hot liquid clumps and stays lumpy. Mixing it first with a little cold milk disperses the starch so it thickens the broth evenly.

Swap the potato

How well each one fits the dish's main ingredients (veal, meat, egg, milk, flour, butter, pepper):

  1. Potatothe original
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Shallotfits about as well

Fit is the average pairing score against veal, meat, egg, milk, flour, butter, 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.

More veal stew recipes

with Rice 16with Peas 10with Vegetables 9French 5with Gooseberries 5with Green Peas 5 See all 159 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes