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Veal Collops, Braised

Thin veal slices braised with herbs, bacon, wine, and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Shallot and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 450 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Veal Collops, Braised

Ingredients

Directions

Prepare

  1. Cut the veal into neat rounds, ½ inch thick.

  2. Chop the parsley, then mix it with the minced shallot and chives.

Layer and stew

  1. Butter a stewpan and sprinkle some herbs in it.

  2. Layer the veal and herbs alternately, seasoning each layer with salt and pepper.

  3. Add a small slice of butter or olive oil occasionally.

  4. Cover with slices of bacon and place a round of oiled paper on top.

  5. Cover the stewpan with a lid and stew gently over low heat until the veal is tender.

  6. When the meat is half cooked, pour in the light wine.

Finish

  1. Add a little brown sauce to the stewpan, let it boil, and pour it over the veal.

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. Shallot + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal fillet
Forms the main body of the dish, becoming tender through slow, gentle stewing.
Bacon
Adds savoury fat and flavour that bastes the meat as it cooks.
Light wine
Adds acidity and aroma, helping to flavour the meat and the cooking liquid.
Brown sauce
Adds body and savoury depth to the finished liquid poured over the veal.
Shallot
Contributes a mild onion-like aroma and sweetness as it cooks with the herbs.

The step that matters

Stewing gently over low heat. Veal fillet is lean and can toughen if cooked hard or fast. Gentle, covered, low heat breaks down connective tissue slowly and keeps the meat moist and tender.

Swap the chive

How well each one fits the dish's main ingredients (veal, parsley, shallot, butter, pepper, olive, wine):

  1. Chivethe original
  2. Capsicumfits about as well
  3. Carrotfits less well
  4. Tomatofits less well

Fit is the average pairing score against veal, parsley, shallot, butter, pepper, olive, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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