Skip to main content
Main

To Dress Scotch Collops White

Veal pieces are fried in butter until a white gravy forms, then served warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

To Dress Scotch Collops White

Ingredients

Directions

Fry the veal

  1. Melt a lump of butter in a pan over low heat to avoid discoloring the veal.

  2. Once the butter is melted, add the veal pieces to the pan.

  3. Turn the veal pieces until the butter thickens into a white gravy.

Serve

  1. Transfer the veal and gravy to a pot and keep warm on the hearth.

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. 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

Veal
Is the main meat; gentle heat keeps its surface pale and its texture tender.
Butter
Provides the fat for frying and, with the meat juices, thickens into a light gravy.

The step that matters

Melt the butter over low heat. Butter contains milk solids that scorch and brown quickly at high heat, which would darken the veal and turn the gravy brown instead of white. Low heat keeps the butter gentle and the gravy pale.

“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 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes