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Veal with Oysters

A dish of thin veal pieces fried with oysters, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal with Oysters

Ingredients

Directions

Prepare

  1. Cut the veal into thin bits.

  2. Dredge the veal with flour.

Make the dish

  1. Fry the veal in hot lard until nearly done.

  2. Add the oysters, thickened with a little flour.

  3. Season with salt and pepper, and cook until done.

Serve

  1. Serve very hot in a covered dish.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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

  4. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

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

  5. Flour + oystertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Veal
Provides the main body of the dish, becoming tender when cut thin and cooked through.
Flour
Forms a light coating on the veal that browns when fried and thickens the oyster liquid.
Lard
Conducts heat for frying and gives the veal a browned, savoury surface.
Oysters
Adds a briny flavour and soft texture, and cooks quickly in the hot pan.

The step that matters

Add the oysters, thickened with a little flour. Oysters toughen and shrink when overcooked, so they need only enough heat to firm up. The flour thickens the pan juices so they cling to the veal instead of thinning into a watery sauce.

“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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