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Breast of Veal Stewed with Oysters

A stew of veal breast and oysters served with spinach and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Spinach and potato work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 646 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Breast of Veal Stewed with Oysters

Ingredients

Directions

  1. Stew the breast of veal until tender.

  2. Add oysters and cook until heated through.

  3. Serve with spinach and mashed potatoes.

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. Spinach + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together646 recipes

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

  2. Oyster + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together229 recipes

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

  3. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Oyster + spinachtop 22% of all pairs
    Smell alikemoderate
    Cooked together144 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Breast of veal
Provides the main meat, which becomes tender through slow stewing.
Oysters
Add a briny, savoury flavour and soft texture when gently heated in the stew.

The step that matters

Add oysters and cook until heated through. Oysters cook very quickly and turn firm and rubbery if overcooked, so they should only be heated until just warmed through.

Swap the spinach

How well each one fits the dish's main ingredients (veal, oyster, potato):

  1. Asparagusfits better
  2. Onionfits better
  3. Cucumberfits better
  4. Spinachthe original

Fit is the average pairing score against veal, oyster, potato. 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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