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A Kagout of Cold Veal

A dish of veal and cold ham simmered in a ketchup-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Kagout of Cold Veal

Ingredients

Directions

Prepare

  1. Cut the veal into slices.

  2. Heat a large piece of butter in a frying pan.

  3. Dredge the meat with flour and fry until nicely browned.

Make the sauce

  1. Remove the meat and add cold gravy to the pan.

  2. Season the gravy with pepper, salt, and tomato ketchup.

  3. Slice cold ham and add it to the gravy along with the veal.

Serve

  1. Serve hot.

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 + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main meat that is browned and then simmered in the sauce.
Flour
Coats the meat so it browns and helps thicken the gravy.
Butter
Adds fat for frying, helping the meat brown and adding richness.
Tomato ketchup
Adds sweetness and acidity to the gravy, giving it a tangy flavour.
Cold ham
Adds salty, savoury meat flavour to the sauce.

The step that matters

Dredge the meat with flour and fry until nicely browned.. Browning creates deep flavour through the Maillard reaction, but meat crowded in the pan or not dry on the surface steams instead of browning. Fry in batches over steady heat so the surface colours properly before adding the gravy.

Swap the tomato

How well each one fits the dish's main ingredients (veal, butter, flour, pepper, ketchup, ham):

  1. Shallotfits better
  2. Capsicumfits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against veal, butter, flour, pepper, ketchup, ham. 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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