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Veal Scallop

A layered veal dish baked with crackers, butter, milk, gravy, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Scallop

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Layer and bake

  1. In a buttered dish, layer finely chopped veal, sprinkle with salt, pepper, and small bits of butter.

  2. Add a layer of finely powdered crackers and pour enough milk to moisten.

  3. Repeat layers until the dish is full, finishing with a layer of veal.

  4. Wet the top layer well with gravy and warm water.

  5. Cover to retain steam and bake for 30 minutes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 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

Cold veal
Forms the main body of the dish and provides the meaty texture of the scallop.
Finely powdered crackers
Absorb the milk and gravy, binding the layers into a soft, cohesive mass.
Milk
Moistens the cracker layers so the dish stays tender rather than dry.
Butter
Adds fat that enriches flavour and keeps the veal moist as it bakes.
Gravy
Adds savoury flavour and moisture to the top layer during baking.

The step that matters

Cover to retain steam and bake for 30 minutes. Covering traps steam so the veal cooks through gently and stays moist; uncovered, the top would dry out before the layers set.

“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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