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Scotch, or Scorched Collops

Thin slices of veal cooked in butter until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Scotch, or Scorched Collops

Ingredients

Directions

Prepare

  1. Cut the collops from the thick part of a leg of veal, about the size of a crown piece.

  2. Heat a frying pan and add a piece of butter.

Fry

  1. Add the collops to the pan and fry over high heat.

  2. Shake and turn the collops to cook evenly until they are nicely browned.

  3. Remove the collops from the pan and place them in a pot.

  4. Add more cold butter to the pan and continue frying.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Leg of veal
Forms the main meat that is cut into collops and browns in the pan.
Butter
Conducts heat into the meat and promotes browning as it foams and its milk solids toast.

The step that matters

Shake and turn the collops over high heat. Frequent turning over high heat browns the surface evenly. Leaving the collops still lets juices pool and steam the meat, which prevents proper browning and can make the pan scorch unevenly.

“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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