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Veal, Stewed with Peas

A slow‑cooked veal stew with peas, pork‑skin, carrot, onion, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal, Stewed with Peas

Ingredients

Directions

Prepare and brown

  1. Prepare the veal by trimming and tying it together.

  2. Place the veal in a deep pan with pork-skin, carrot, and onion.

  3. Cover with buttered paper and cook for 5 minutes until it colors.

Braise and finish

  1. Moisten with water or broth and baste frequently for 1 hour.

  2. Substitute 1 pint of fresh peas for the oyster plant 30 minutes before serving.

  3. If green peas are out of season, use 1 pint of canned peas 5 minutes before serving.

  4. Serve with strained sauce over the veal.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

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

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

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

What each ingredient does

Veal
Forms the main body of the stew, becoming tender during long, moist cooking.
Pork-skin
Adds gelatin and body to the braising liquid, giving the sauce a richer texture.
Water or broth
Provides moisture for braising so the meat cooks gently without drying out.
Peas
Add sweetness and a fresh, green flavour that contrasts with the rich meat.

The step that matters

Basting during the braise. Frequent basting keeps the surface of the veal moist while the liquid reduces, so the meat stays tender and the sauce develops a glossy, concentrated flavour.

Swap the peas

How well each one fits the dish's main ingredients (veal, pork, carrot, onion):

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

Fit is the average pairing score against veal, pork, carrot, onion. 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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