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Scalloped Veal

A baked veal dish layered with bread crumbs, butter, and milk, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the veal, then let it cool and firm up.

  2. Cut the veal into small cubes.

  3. Butter a baking dish.

Assemble and bake

  1. Layer bread and cracker crumbs, then veal, alternating until the dish is two-thirds full.

  2. Top with a thin layer of bread crumbs.

  3. Sprinkle each layer with salt and pepper, and add bits of butter.

  4. Pour in enough milk and broth to moisten the crumbs completely.

  5. Bake in a 350°F (175°C) oven for 45 minutes to 1 hour.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Veal
Provides the main meat and bulk, becoming tender when boiled and then baked in the dish.
Bread crumbs
Form the layers that soak up the liquid and give the dish its body.
Cracker crumbs
Add extra absorbent body and a toasty, savory flavor to the layers.
Butter
Adds richness and fat that carries flavor and helps the top brown.
Milk
Moistens the crumbs and adds creaminess as the dish bakes.

The step that matters

Moisten the crumbs completely. Enough liquid must soak through every crumb layer; dry pockets stay pasty or crumbly after baking, while the starch in the moistened crumbs sets as the dish heats.

“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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