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Veal with Green Peas and Dumplings

A veal dish simmered with green peas and dumplings made from eggs, butter, milk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal with Green Peas and Dumplings

Ingredients

Directions

Prepare the dumpling dough

  1. Stir together 1 tablespoon of butter and 2 eggs.

  2. Add ¼ teaspoon salt, 2 tablespoons milk, and enough bread crumbs to make a light dough.

  3. Set aside the dough.

Braise the veal

  1. Rub 2 pounds of veal with salt and pepper.

  2. Heat 1 tablespoon of butter in a kettle and add the veal to the butter, turning the veal once.

  3. Add 1 cup of stock to the kettle.

  4. Stir 3 tablespoons of flour smooth in water, then add the flour mixture slowly to the liquid.

  5. Let the liquid boil.

Add dumplings and cook

  1. Shape small round dumplings from the dough.

  2. Put the dumplings into the boiling liquid.

  3. Sprinkle ½ cup of green peas over the dumplings.

  4. Cover the kettle.

  5. Cook for 1½ hours.

Serve

  1. Before serving, slice the meat.

  2. Pour the peas and dumplings over the sliced meat.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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
Forms the main body of the dish and becomes tender during long, moist cooking.
Eggs
Bind the dumpling dough so the dumplings hold their shape while cooking.
Bread crumbs
Give the dumpling dough body so it can be shaped into dumplings.
Flour
Thickens the cooking liquid into a light gravy as it simmers.
Butter
Adds richness and helps brown the veal at the start.
Green peas
Add sweetness and a fresh vegetable element to the finished dish.

The step that matters

Adding the flour mixture to the liquid. Flour stirred into cold water first and added slowly to hot stock disperses evenly; dumping it in dry or all at once can form lumps that do not smooth out.

Swap the peas

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

  1. Almondfits about as well
  2. Walnutfits about as well
  3. Chestnutfits about as well
  4. Peasthe original

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

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