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Curry of Veal

A veal curry made with onions, shallots, lemon, butter, parsley, thyme, curry powder, flour, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Curry of Veal

Ingredients

Directions

Make the curry

  1. In a stewpan, combine the veal, onion, shallot, lemon, butter, parsley, thyme, curry powder, and flour.

  2. Cook over medium heat until the meat is slightly browned.

  3. Add enough broth or water to create a sauce.

  4. Simmer gently until the veal is cooked through.

Serve

  1. Strain the sauce through a sieve and pour it over the veal while hot.

  2. Serve with rice on the side.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal
Provides the main protein, which becomes tender when simmered gently until cooked through.
Flour
Thickens the sauce as it cooks with the butter and liquid.
Curry powder
Supplies the spiced aroma and flavour that define the dish.
Butter
Adds fat that carries the curry spices and helps the meat brown.
Onion
Adds sweetness and body to the sauce as it softens and cooks down.

The step that matters

Browning the meat over medium heat. Cooking over medium heat until the veal is only slightly browned develops savoury flavour through the Maillard reaction without drying or toughening the meat. Browning too hard can scorch the flour and curry powder, leaving a bitter taste.

Swap the onion

How well each one fits the dish's main ingredients (veal, shallot, lemon, butter, parsley, thyme, flour):

  1. Leekfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against veal, shallot, lemon, butter, parsley, thyme, 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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