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Calf's Head Collops

Calf's head collops are slices of calf head fried in batter, seasoned with parsley, salt, cayenne, and served with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Calf's Head Collops

Ingredients

Directions

Prepare

  1. Cut the cold calf's head into small slices, about ⅓ inch thick.

  2. Sprinkle the slices with minced parsley, salt, and cayenne pepper.

  3. Dip each slice into the thick batter.

Fry and serve

  1. Fry the slices in boiling butter or oil until nicely browned, about 10 minutes.

  2. Serve the collops hot, piled on a dish, with lemon juice and additional cayenne.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Cold calf's head
Forms the main body of the dish, cooked as thin slices.
Thick batter
Coats the slices and forms a crisp, browned crust when fried.
Butter or oil
Conducts heat into the batter and browns the coating.

The step that matters

Frying the battered slices. The fat must be hot enough that the batter browns quickly. If the fat is too cool, the coating absorbs oil and turns greasy before it sets and browns.

“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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