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Scalloped Veal

Scalloped Veal is a baked dish of veal, crackers, butter, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scalloped Veal

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).

Assemble and bake

  1. In a baking dish, layer chopped veal, followed by a layer of powdered crackers.

  2. Sprinkle salt, pepper, and butter between the layers.

  3. In a bowl, mix the beaten eggs with the milk.

  4. Pour the egg and milk mixture over the layers in the baking dish.

  5. Cover with a plate and bake for 30 minutes.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Eggs
Bind the milk and set into a custard that holds the layers together.
Milk
Provides liquid that moistens the crackers and veal and forms the custard with the eggs.
Powdered crackers
Absorb the egg and milk mixture and add body to the layers.
Cold cooked veal
Supplies the main protein, which stays moist under the custard as it bakes.

The step that matters

Pour the egg and milk mixture over the layers. The custard must soak evenly through the crackers and veal so the eggs can set during baking. Uneven pouring leaves dry pockets or a loose, watery layer.

“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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