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Veal Curry

A veal cutlet dish simmered with apple, onion, curry powder, and flour, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Curry

Ingredients

Directions

Prepare

  1. Dust the cutlets with flour.

Make the curry

  1. Fry the cutlets until light brown with the minced onion or shallot in butter.

  2. Place the cutlets in a stew pan with a little gravy or warm water.

  3. Mince the apple or add lemon juice.

  4. Stew gently for 30 minutes.

  5. Thicken the sauce with curry powder and flour.

  6. Pour the sauce over the cutlets.

Serve

  1. Serve with rice.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  5. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal cutlet
Is the main protein, becoming tender during gentle stewing in the sauce.
Curry powder
Supplies the spiced, aromatic flavour that defines the dish.
Flour
Coats the cutlets for browning and thickens the sauce.
Apple
Adds mild sweetness and body to balance the curry spices.
Onion or shallot
Softens and sweetens in butter, building savoury depth in the base.

The step that matters

Frying the cutlets until light brown. Browning builds flavour through the Maillard reaction. Cutlets that are pale or overcrowded steam instead, leaving the stew flat and greyish.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, flour, apple, onion, butter):

  1. Sagefits better
  2. Capersfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, flour, apple, onion, butter. 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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