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Veal a LA Mode

A stew of veal cooked with pork fat, spices, and butter, optionally baked with a flour‑water paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal a LA Mode

Ingredients

Directions

Prepare the veal

  1. Lard the veal with thin slices of fat pork.

  2. Season the veal with salt, pepper, and spices.

Stew or bake

  1. Place the veal in a large stewpan with water and butter and stew gently for 3 to 4 hours.

  2. Alternatively, place the veal in a deep dish.

  3. Cover with a paste made of flour and water, then bake.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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
Main meat that becomes tender and sliceable after long, gentle cooking.
Fat pork
Larded fat keeps the lean veal moist during the long cooking time.
Butter
Adds richness and fat to the cooking liquid, improving flavour and mouthfeel.
Flour
Forms a paste crust that seals in steam and moisture around the meat.

The step that matters

Stew gently for 3 to 4 hours. Low, gentle heat over a long period slowly breaks down the meat's connective tissue, making it tender. Boiling or rushing the cooking toughens the meat and dries out its juices.

“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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