Why it works: Veal and tomato work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 709 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Roast Veal
Ingredients
Directions
Cook the veal for twice as long as beef or mutton, ensuring it is well basted to keep it moist.
Add the stewed and strained tomato or tomato ketchup to the made gravy.
Cook the mixture for one minute before pouring it into the gravy boat.
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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Veal + tomatotop 18% of all pairsSmell alikemoderateCooked together709 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Is the main meat, cooked through and kept moist by regular basting.
- Tomato
- Adds acidity and savoury flavour to the gravy.
“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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