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Veal Steaks

Veal steaks seasoned with salt, pepper, and butter, broiled and served with a gravy of veal, oysters or mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and oyster are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Veal Steaks

Ingredients

Directions

Prepare the steaks

  1. Beat the veal steaks until tender.

Cook and serve

  1. Broil the steaks over clear, hot coals until well browned on both sides.

  2. Season with salt, pepper, and butter.

  3. Stew bits of veal, oysters or mushrooms in a little hot water, seasoned.

  4. Pour the gravy over the steak.

  5. Serve hot.

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 + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, 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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + oystertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

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

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

What each ingredient does

Veal steaks
Main protein; beating breaks up fibres so the meat eats more tender.
Butter
Adds fat and richness, carrying flavour into the seasoned steak.
Oysters or mushrooms
Give the stewed gravy savoury, meaty depth alongside the veal.

The step that matters

Broil the steaks until well browned on both sides. Browning comes from the Maillard reaction on the meat surface, which needs high, direct heat and a dry surface. Too little heat or too much moisture leaves the steak grey and bland instead of richly flavoured.

“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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