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Veal Pottage

A thick veal stew made with a knuckle of veal, onion, herbs, mace, pepper, water, vegetables, and finished with flour, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Kale and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Pottage

Ingredients

Directions

Make the stock

  1. Remove all the meat from the knuckle of veal for cutlets and set the remainder to stew with the onion, herbs, mace, whole pepper, and water.

  2. Cover and simmer on low heat for 4 to 5 hours.

  3. Strain the mixture and let it cool overnight.

Finish the soup

  1. Remove the fat and sediment from the jelly and simmer with the diced vegetables until tender, seasoning with salt and pepper.

  2. Mix the flour with the cream and butter, then boil for a few minutes.

  3. Let a small roll simmer in the soup and serve together.

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. Kale + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together11 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + kaletop 1% of all pairs
    Smell alikestrong
    Cooked together38 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + jerusalem artichoketop 3% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Gives the stock its body and rich meaty flavour as it stews slowly.
Flour
Thickens the soup slightly when boiled with the cream and butter.
Cream
Adds richness and a smooth, mellow texture to the finished soup.
Butter
Adds fat for richness and smoothness to the thickened soup.
Small roll
Soaks up broth as it simmers, becoming soft and bready in the soup.

The step that matters

Let the stock cool overnight. Chilling lets the fat solidify on the surface so it can be removed cleanly, and the jelly sets so sediment settles and can be separated, giving a clearer, lighter broth.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, pepper, turnip, celery, kale, jerusalem artichoke):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, onion, pepper, turnip, celery, kale, jerusalem artichoke. 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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