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Broiled Veal, Wild Fowl, Birds or Poultry

Broiled veal, wild fowl, birds or poultry seasoned with salt, pepper, butter, parsley, hot water, onion, and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Veal, Wild Fowl, Birds or Poultry

Ingredients

Directions

Prepare

  1. Prepare clear coals for broiling.

  2. Dredge one side of the meat with salt and pepper, then turn the meat and dredge the other side.

Broil and season

  1. Broil until done, then dish the meat.

  2. Pour melted butter and chopped parsley over the meat.

  3. For beef steaks and mutton chops, pour 1 tablespoon of hot water over them.

  4. Slice an onion in the dish before adding the steaks or chops.

  5. Garnish with grated horseradish.

Serve

  1. Serve on hot dishes and cover immediately to retain steam.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + horsetop 8% of all pairs
    Smell alikemoderate
    Cooked together81 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Butter
Melted butter adds richness and moisture, carrying flavour over the cooked meat.
Beef steaks
Broiling sears the surface, browning the meat and developing savoury flavour.
Mutton chops
Broiling sears the surface, browning the meat and developing savoury flavour.

The step that matters

Broil until done, then dish the meat. Meat keeps cooking briefly after leaving the heat, and overcooking dries out the fibres. Stopping at the right point keeps the meat juicy.

Swap the parsley

How well each one fits the dish's main ingredients (veal, pepper, butter, beef, mutton, onion, horse):

  1. Garlicfits about as well
  2. Parsleythe original
  3. Celeryfits about as well
  4. Thymefits about as well

Fit is the average pairing score against veal, pepper, butter, beef, mutton, onion, horse. 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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