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Veal Scallop

A casserole of finely chopped veal layered with crackers and baked with butter and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 ↓

Veal Scallop

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 the dish

  1. Preheat the oven to 350°F (175°C).

  2. Butter a pudding dish and layer the finely chopped veal on the bottom.

Layer and season

  1. Season the veal with coarse sea salt and black pepper.

  2. Add a layer of fine powdered crackers, wetting them with a little milk or gravy.

  3. Repeat layering until the dish is full.

Top and bake

  1. Spread a thick layer of cracker crumbs on top, seasoned with salt and mixed with milk and beaten eggs.

  2. Dot the top with bits of butter.

  3. Cover the dish closely and bake for 30 minutes.

  4. Remove the cover and bake until browned, being careful not to dry it out.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 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

Cold roast or stewed veal
Forms the main body of the dish, providing the meaty filling in each layer.
Fine powdered crackers
Absorb milk or gravy and soften, binding the layers together.
Milk or gravy from the meat
Adds moisture so the crackers and veal stay tender as they bake.
Beaten eggs
Bind the cracker crumb topping and help it set as it bakes.
Butter
Adds richness and helps the top brown as it bakes.

The step that matters

Remove the cover and bake until browned, being careful not to dry it out.. Covering keeps steam in so the veal stays moist; uncovering lets the top brown, but baking too long dries the meat and crumbs. Watching color and timing balances browning against moisture.

“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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