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Veal Collops, Made with Cooked Veal

Veal collops are sliced roast veal served with a seasoned gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Collops, Made with Cooked Veal

Ingredients

Directions

Prepare the veal

  1. Cut the roast veal into slices ¾ inch thick, 3 inches long, and 2 inches wide.

  2. Gash the slices with a sharp knife.

  3. Sprinkle the slices with coarse sea salt, cayenne pepper, and pounded mace or grated nutmeg. Cover the slices and set aside.

Make the gravy

  1. In a saucepan, combine the veal bones, skin, and trimmings with water or stock.

  2. Add an onion, a pinch of powdered mace, peppercorns, lemon rind, and a little salt to the saucepan.

  3. Simmer the mixture until the gravy is strong and flavorful.

  4. Thicken the gravy.

  5. Stir in a few drops of strained lemon juice, 1 tablespoon of mushroom ketchup, and 2 tablespoons of flour.

Fry and serve

  1. Fry the veal slices in hot fat for about 6 minutes.

  2. Place the fried slices in a dish and pour the sauce over them.

  3. Serve with fried bacon on the side.

  4. Optionally, add forcemeat balls and stir in thick cream or a mixture of milk and egg yolk into the sauce.

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

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

  2. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Remains of roast veal
Forms the main meat that is sliced, seasoned, and fried.
Bones and skin from the veal
Give the gravy body and a rich meaty flavor as they simmer.
Thickening agent (like flour)
Thickens the gravy so it coats the veal slices.
Mushroom ketchup
Adds savory, umami depth to the sauce.
Thick cream or milk and egg yolk (optional)
Enriches the sauce with fat and a smoother, richer texture.

The step that matters

Simmer the gravy until strong before thickening. The gravy's flavor comes from extracting gelatin and savory compounds from the bones over a long, gentle simmer. Thickening or seasoning too early leaves the sauce thin and bland.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, onion, lemon, flour, mushroom, ketchup):

  1. Thymefits better
  2. Marjoramfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, onion, lemon, flour, mushroom, ketchup. 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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