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To Fry Veal Steaks

Fried veal steaks served with a broth of anchovies, nutmegs, lemon peel, pennyroyal, parsley, white wine, and orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Fry Veal Steaks

Ingredients

Directions

Prepare the veal

  1. Cut the neck of veal into steaks.

  2. Fry the steaks in butter until cooked through.

Make the broth

  1. Boil the scrag in water to make a strong broth.

  2. Add anchovies, nutmegs, lemon peel, pennyroyal, and parsley to the broth.

Combine and serve

  1. Burn a bit of butter and pour in the broth with the veal steaks and white wine.

  2. Toss everything together and thicken with flour if needed.

  3. Serve in a dish, squeeze orange juice over, and sprinkle with coarse sea salt.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  3. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  4. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

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

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

What each ingredient does

Veal neck
Forms the meat base of the dish, cooked into tender steaks.
Anchovies
Add a deep savoury flavour that enriches the broth.
White wine
Adds acidity and brightness to the sauce.
Flour
Thickens the broth so it clings to the veal.
Butter
Fat for frying the steaks and adds richness to the sauce.

The step that matters

Thickening with flour. Flour must be cooked in the hot liquid for a while or it stays raw-tasting and lumpy. Whisking it into the liquid before adding it helps it disperse evenly and thicken smoothly.

Swap the orange

How well each one fits the dish's main ingredients (veal, butter, nutmeg, lemon, parsley, white wine, flour):

  1. Limefits about as well
  2. Orangethe original
  3. Figfits less well
  4. Cherryfits less well

Fit is the average pairing score against veal, butter, nutmeg, lemon, parsley, white wine, flour. 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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