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Scalloped Veal

A baked veal dish with layers of veal, cracker crumbs, butter, and stock or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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. Chop the cold cooked veal, removing bones and gristly bits.

  2. Season the veal with salt and pepper, then layer it in a buttered baking dish.

Layer and bake

  1. Cover the veal with salted and peppered cracker crumbs, adding bits of butter on top.

  2. Moisten the layers with stock, milk, or oyster juice, then add more veal.

  3. Finish with a thick layer of buttered and moistened cracker crumbs on top.

  4. Bake covered in a 350°F (175°C) oven for 30 minutes, then uncover and brown quickly.

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

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

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. 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

Cold cooked veal
Forms the bulk of the dish and provides the meaty base of the casserole.
Cracker crumbs
Absorb the moisture from the liquid and form a soft, structured layer between the veal.
Butter
Adds richness and helps the top crumbs brown during the final uncovered baking.
Stock or milk or oyster juice
Moistens the layers so the crumbs soften and the dish does not dry out while baking.

The step that matters

Uncovering to brown. Baking covered first keeps the dish moist and heats it through. Uncovering only at the end lets the buttered crumbs brown quickly; leaving the lid on would steam the top instead.

“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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