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Collops, Scotch, White

A veal dish simmered in stock, butter, flour, cream, and sherry, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Collops, Scotch, White

Ingredients

Directions

Prepare

  1. Prepare the veal as in the last recipe.

Brown the veal

  1. Fry the veal in bacon fat, or in butter, lard, or good dripping until lightly browned.

Make the gravy

  1. Transfer the veal to a stewpan and cover it with good veal stock.

  2. Thicken the stock with butter rolled in flour.

  3. Add the cream and sherry, then simmer gently for 20 minutes.

Serve

  1. Place the meat on a hot dish and pour the gravy over it.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Flour + sherrytop 20% of all pairs
    Smell alikelow
    Cooked together2,643 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Is the main meat, which browns and becomes tender when simmered gently in the stock.
Flour
Thickens the stock with butter to give the gravy body.
Butter
Adds richness and, rolled with flour, helps thicken the gravy.
Cream
Adds richness and a smooth, silky texture to the gravy.
Sherry
Adds acidity and aroma that brighten the rich gravy.

The step that matters

Simmer the gravy gently. Once cream is added, a hard boil can cause it to separate and make the gravy grainy, so keep it at a gentle simmer for the full 20 minutes.

“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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