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Veal Cutlets Braised

Veal cutlets braised with carrots, turnip, celery, onion, and sherry in stock, served with vegetables or purée.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Cutlets Braised

Ingredients

Directions

Prepare the veal

  1. Cut the veal into pieces about 3 inches square and pound with a rolling pin until almost a pulp, then reshape.

  2. Lard the cutlets if desired.

Braise

  1. Fry the chopped vegetables in butter until slightly brown.

  2. Place the fried vegetables in a saucepan and lay the cutlets on top.

  3. Cover with strong stock, add pepper and salt, and cover the saucepan tightly.

  4. Stew gently for about 1½ hours.

  5. Once cooked, remove the meat.

Make the gravy and serve

  1. Thicken the gravy with a roux made from flour and butter, blending in the boiling sauce until smooth.

  2. Boil the gravy for 5 minutes and add sherry to taste.

  3. Strain the gravy and serve the cutlets in a circle with mixed vegetables or a purée in the center.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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 cutlet
Forms the main body of the dish, becoming tender through long gentle stewing.
Onion
Frying until browned adds savoury depth and flavour to the stock and gravy.
Carrot
Frying and stewing add sweetness and aroma to the braising liquid.
Sherry
Adds acidity and aroma to the finished gravy.
Butter
Fat that browns the vegetables and, with flour, thickens the gravy as a roux.

The step that matters

Stewing gently with the pan tightly covered. Gentle, moist heat slowly breaks down the connective tissue in the veal; boiling hard or letting liquid escape can toughen the meat and reduce the gravy.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, carrot, turnip, butter, celery, sherry):

  1. Leekfits better
  2. Parsnipfits better
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against veal, pork, carrot, turnip, butter, celery, sherry. 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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