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Veal with Oysters

A veal dish cooked with oysters, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal with Oysters

Ingredients

Directions

Prepare and fry

  1. Dredge the veal bits in flour.

  2. Fry the veal in hot lard until nearly done.

Finish and serve

  1. Add the oysters and thicken the mixture with flour.

  2. Season with salt and pepper, and cook until done.

  3. Serve hot in a covered dish.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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

  4. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

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

  5. Flour + oystertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Veal
Provides the main meat, which becomes tender and browned when fried in hot lard.
Oysters
Add the briny, savory flavor that defines the dish.
Flour
Coats the veal for browning and thickens the mixture into a gravy.
Lard
Fries the veal, adding fat for browning and rich flavor.

The step that matters

Thicken with flour after adding the oysters. Flour needs fat and heat to cook out its raw taste and to thicken smoothly; adding it to a liquid without stirring can leave lumps, and oysters release liquid that thins the mixture.

“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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