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Curried Veal

Curried veal with apple, coconut, and curry powder, baked in a paper bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried 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. Preheat the oven to 350°F (175°C).

  2. Mix flour, curry powder, and desiccated coconut on a plate.

  3. Season the veal with salt and pepper, then add the chopped apple.

  4. Coat the veal mixture with the curried flour mixture.

Bake in a bag

  1. Place the mixture in a well-buttered paper bag.

  2. Add cold water or stock to the bag and seal it with wire clips.

  3. Fold in the corners of the bag and place it on a grid shelf in the oven.

  4. Cook slowly for 35 to 40 minutes.

Serve

  1. Remove the bag, slit it open, and transfer the contents to a hot dish.

  2. Sprinkle with lemon juice and serve with plain cooked rice.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Coconut + appletop 12% of all pairs
    Smell alikemoderate
    Cooked together274 recipes

    Shared aroma: phenylethanol (rose, floral).

  3. Coconut + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,233 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  5. Coconut + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together969 recipes

    Shared aroma: phenylethanol (rose, floral).

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

What each ingredient does

Veal
Provides the main protein; thin slices cook quickly and stay tender in the steamy bag.
Flour
Coats the veal and helps thicken the cooking liquid into a light sauce.
Curry powder
Supplies the spiced flavour that defines the dish.
Desiccated coconut
Adds subtle sweetness and body to the coating as it cooks.
Apple
Adds mild sweetness and acidity that balances the curry spices.

The step that matters

Sealing the bag tightly. A well-sealed paper bag traps steam so the thin veal cooks gently in its own moisture. If the seal leaks, the liquid evaporates, the meat can dry out, and the coating may scorch rather than simmer.

Swap the apple

How well each one fits the dish's main ingredients (veal, flour, coconut, pepper, lemon):

  1. Limefits better
  2. Mangofits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against veal, flour, coconut, pepper, lemon. 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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