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Breast of Veal Stewed

A veal stew cooked with butter, onion, cabbage-lettuce, peas, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Cabbage and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 622 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breast of Veal Stewed

Ingredients

Directions

Prepare

  1. Cut the breast of veal into pieces.

  2. Melt butter in a pan.

  3. Sauté the onion and cabbage-lettuce until browned.

Make the stew

  1. Add flour and mix well.

  2. Pour in broth or water.

  3. Let it stew gently.

  4. Add green peas.

  5. Season with sugar, salt, and pepper.

  6. If needed, thicken with a mixture of flour and butter.

  7. Add herbs, mace, onion, and anchovy.

  8. Stew until tender.

Serve

  1. Serve with ketchup 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. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  2. Lettuce + peastop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Onion + cabbagetop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

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

  4. Onion + lettucetop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 recipes

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

  5. Lettuce + flourtop 11% of all pairs
    Smell alikestrong
    Cooked together1,236 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal breast
Provides the meat that becomes tender during long, gentle stewing.
Butter
Carries flavour and enriches the sauce when melted with the vegetables.
Flour
Thickens the cooking liquid into a smooth, lightly bodied sauce.
Cabbage-lettuce
Adds bulk and a mild vegetable sweetness as it softens and browns.
Green peas
Add sweetness and a fresh, bright vegetable flavour to the stew.

The step that matters

Stirring in the flour. Flour must be cooked briefly with the fat and vegetables before liquid is added. This cooks out its raw starchy taste and lets it thicken evenly without lumps.

Swap the peas

How well each one fits the dish's main ingredients (veal, butter, onion, cabbage, lettuce, flour, sugar):

  1. Chestnutfits better
  2. Beansfits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against veal, butter, onion, cabbage, lettuce, flour, sugar. 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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