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Curry of Veal

A veal curry made with butter, milk, flour, curry powder, onion, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curry of Veal

Ingredients

Directions

Brown the veal

  1. Fry the chopped onion in the butter or drippings until soft.

  2. Remove the onion from the pan.

  3. Fry the veal in the same pan until browned.

  4. Transfer the browned veal to a double boiler.

Simmer in milk

  1. Cover the veal with milk.

  2. Cook the veal in the double boiler until tender.

  3. Add the curry powder shortly before serving.

  4. Thicken the milk with flour.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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
Provides the meat, which becomes tender as it cooks slowly in the milk.
Milk
Forms the moist, creamy liquid that the veal cooks in and becomes the sauce.
Flour
Thickens the milk into a smoother, more clinging sauce.
Butter or drippings
Carries the frying heat and adds richness and browned flavor to the onion and veal.
Curry powder
Adds the spiced aroma that defines the dish.

The step that matters

Add the curry powder shortly before serving. Curry powder contains volatile aromatic compounds that fade with prolonged heat. Adding it late keeps the spice aroma bright instead of dull and cooked-out.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Leekfits better
  4. Onionthe original

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

More veal curry recipes

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