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Knuckle of Veal, Stewed

A slow‑cooked stew of veal knuckle with ham or bacon, rice, and diced vegetables, served with parsley sauce.

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 ↓

Knuckle of Veal, Stewed

Ingredients

Directions

Prepare the veal

  1. Remove the shank bone and place it with the veal in a saucepan. Cover with boiling water and bring to a boil.

  2. Skim the surface.

  3. Add the diced vegetables, bouquet garni, and salt.

  4. Boil the ham or bacon separately.

Simmer

  1. Simmer the veal gently for about 3 hours.

  2. After 2 hours, wash the rice and add it to the saucepan.

Finish and serve

  1. Remove the meat from the broth and keep it warm.

  2. Discard the bones and bouquet garni.

  3. Season the broth to taste.

  4. Serve the broth separately, pouring a little parsley sauce over the meat and serving the rest in a sauceboat.

  5. Serve the ham or bacon on a separate dish.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Provides the main meat and, through its bone and connective tissue, body and flavour to the broth.
Rice
Thickens the broth slightly as its starch releases during simmering.
Onion
Adds aromatic sweetness and depth to the broth as it softens.
Carrot
Adds gentle sweetness and colour to the broth.
Turnip
Adds mild sweetness and body to the broth as it cooks.

The step that matters

Simmer the veal gently. A gentle simmer keeps the broth clear and lets collagen in the knuckle break down slowly into a tender meat and a rich broth. A hard boil makes the broth cloudy and can toughen the meat.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, rice, carrot, turnip, celery, pepper):

  1. Leekfits better
  2. Parsnipfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against veal, ham, rice, carrot, turnip, celery, 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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