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Scalloped Veal

A baked dish of finely chopped veal layered with crumbs and butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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 roast or stewed veal very finely.

  2. Butter a round, deep baking dish.

Assemble

  1. Layer the veal and powdered crackers or dry bread alternately until the dish is full. Ensure the top layer is a thick layer of crumbs.

  2. Moisten each layer with gravy or tiny bits of butter and a little water.

  3. Cover with a tin plate.

Bake

  1. Bake at 350°F (175°C) for 30-45 minutes, depending on the size of the 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. 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 roast or stewed veal
Forms the main body of the dish and supplies the meaty flavor.
Powdered crackers or dry bread
Absorbs moisture and gives the layers structure and a crumb texture.
Butter
Adds richness and fat that keeps the layers moist and helps browning.

The step that matters

Moisten each layer. Dry crumbs and cooked meat can bake out stiff, so adding gravy or water to each layer lets the crumbs soften and keeps the dish moist through baking.

“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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