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Psied Veal

Veal cutlets fried in lard and served with a sauce made from water and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour 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 ↓

Psied Veal

Ingredients

Directions

Prepare the veal

  1. Pound, wash, and dry the veal cutlets on a clean towel.

  2. Season the cutlets with pepper and coarse sea salt.

Cook and serve

  1. Fry the cutlets in fresh lard until well done and browned on both sides.

  2. Remove the pan from the heat and place the veal on a heated dish.

  3. Add ½ cup of water and 2 teaspoons of flour to the pan with the fat. Stir well and place over low heat until it comes to a boil.

  4. Season to taste and pour the sauce over the meat while boiling. 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 + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal cutlets
The main protein, which browns in the fat and becomes tender when fried well done.
Fresh lard
Frying fat that browns the cutlets and carries flavor into the pan sauce.
Flour
Thickens the pan liquid into a sauce as it heats and boils.

The step that matters

Bringing the sauce to a boil. Flour mixed into liquid can clump if added carelessly. Stirring well while heating lets the starch disperse and thicken evenly into a smooth 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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