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Scotch Collops of Veal

Veal collops fried and served in a wine and catsup gravy with garlic, mace, parsley, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Scotch Collops of Veal

Ingredients

Directions

Prepare the veal

  1. Rub the veal with salt and pepper.

  2. Fry the veal in oil until light brown.

Make the gravy

  1. Prepare a rich gravy seasoned with wine and catsup.

  2. Add garlic and pounded mace to the gravy and thicken it.

  3. Stew the collops in the gravy for a short time.

Serve

  1. Remove the collops and strain the gravy over them.

  2. Garnish with fried parsley and curled bacon slices on a skewer.

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. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Veal
Forms the main meat, which browns on frying and becomes tender when stewed in gravy.
Rich gravy
Provides the moist sauce that coats and flavours the collops.
Wine
Adds acidity and aroma to the gravy.
Catsup
Adds sweetness and tang that season the gravy.
Garlic
Adds pungent aroma to the gravy.
Bacon
Adds savoury fat and smoky flavour as a garnish.

The step that matters

Fry the veal in oil until light brown. Frying over sufficient heat browns the surface through the Maillard reaction, creating savoury flavour and colour. Pale frying yields bland meat, while over-browning can make the surface bitter and dry before the gravy stewing step.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, wine, clove, garlic, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Rosemaryfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, wine, clove, garlic, parsley. 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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