Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Veal Stew
Ingredients
Directions
Prepare the stew
In a large pot, bring 2 quarts of water to a boil.
Add the veal pieces and skim off any scum that rises to the surface.
Season with salt and pepper, then add a small piece of butter.
Add the halved potatoes and bring to a boil again.
Make the dumplings and finish
In a bowl, mix the eggs, cream or milk, a little salt, and enough flour to create a batter thicker than pancake batter.
Drop spoonfuls of the batter into the boiling stew.
Cover the pot tightly and let it boil for 20 minutes.
Serve in a deep dish.
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.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Pepper + potatotop 9% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + potatotop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 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
- Provides the main meat, which becomes tender as it simmers in the broth.
- Eggs
- Bind the batter so the spoonfuls hold their shape and set as they cook.
- Flour
- Thickens the batter so it forms soft dumplings rather than dissolving into the stew.
- Cream or milk
- Loosens the egg and flour mixture and adds richness and tenderness to the dumplings.
- Irish potatoes
- Soften as they cook and thicken the broth slightly with their starch.
The step that matters
Drop the batter into the boiling stew. The batter must be thick enough to hold its shape. If it is too thin, it disperses into the broth instead of setting into dumplings. Keep the stew at a steady boil so the batter cooks through quickly.
Swap the potato
How well each one fits the dish's main ingredients (veal, pepper, butter, egg, cream, flour):
- Leekfits about as well
- Spinachfits about as well
- Chivefits about as well
- Potatothe original
Fit is the average pairing score against veal, pepper, butter, egg, cream, flour. 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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