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Curried Veal

Curried veal is a dish of sliced veal cooked with onions, apples, curry powder, flour, lemon juice, and served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curried Veal

Ingredients

Directions

Fry the fruit and onions

  1. Slice the onions and apples, then fry them in a little butter until soft.

  2. Remove the onions and apples from the pan.

Cook the veal and curry

  1. Cut the veal into small cutlets and fry until pale brown.

  2. Add the curry powder, flour, onions, apples, and lemon juice to the pan.

  3. Cook for a few minutes.

Serve

  1. Serve with boiled rice.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  3. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Flour and butter 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

Cold roasted veal
Provides the main meat, which is browned in the pan for flavour before the sauce is added.
Curry powder
Supplies the dominant spiced aroma and flavour of the dish.
Flour
Thickens the sauce as it cooks with the fat and liquids in the pan.
Onions
Soften during frying, adding sweetness and body to the sauce.
Apples
Soften while frying, adding sweetness that balances the curry spices.
Lemon juice
Adds acidity that brightens the flavour of the curry.

The step that matters

Cooking the flour with the curry powder. Flour added to the pan must be cooked for a few minutes so it thickens smoothly and loses its raw, floury taste. Cooking the curry powder briefly also helps release its aromatic compounds into the fat.

Swap the apple

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

  1. Avocadofits better
  2. Limefits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against veal, onion, flour, lemon, butter. 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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