Skip to main content
Main

Veal with Oysters

Veal with oysters is a fried veal dish cooked with oysters and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal with Oysters

Ingredients

Directions

Prepare

  1. Dredge the veal pieces in flour.

  2. Heat enough lard in a pan to prevent sticking.

Cook

  1. Fry the veal until nearly done.

  2. Add the oysters and thicken with a little flour.

  3. Season with salt and pepper, and cook until both the veal and oysters are done.

Serve

  1. Serve very hot in a covered 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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + oystertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender and browned when fried after dredging.
Flour
Dredging coats the veal to help it brown, and a little thickens the pan juices with the oysters.
Oysters
Add briny flavour and tender texture, and are cooked only until done so they stay plump.
Lard
Frying fat that conducts heat evenly and keeps the coated veal from sticking to the pan.

The step that matters

Adding the oysters and thickening with flour. Oysters cook quickly and turn rubbery if overcooked, while flour needs to be stirred in so it dissolves evenly rather than forming lumps. Adding them after the veal is nearly done keeps both tender.

“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.

You might also like

Veal PattiesVeal Patties50 recipesMock Oyster SoupMock Oyster Soup21 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesCorn FrittersCorn Fritters6 recipes