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Veal Baked

Baked veal steak coated with egg and cracker crumbs, seasoned with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Place the veal steak in a pan with water, butter, and salt.

Bake and serve

  1. In a bowl, mix the egg and water, then thicken with cracker crumbs.

  2. Spread the mixture over the veal steak and bake until cooked through.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal steak
Is the main protein that gets cooked through in the oven.
Egg
Binds the cracker crumb topping so it holds together on the steak.
Cracker crumbs
Thicken the egg mixture and form a coating that helps it stay on the steak.
Butter
Adds fat to the pan, contributing richness and moisture to the steak.

The step that matters

Spreading the topping and baking until cooked through. The egg and cracker crumb layer must set evenly over the veal. Baking until the meat is fully cooked through matters because undercooked veal is unsafe, and the topping can brown or dry out if the oven heat or time is off.

“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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