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Veal Scallop

A baked veal dish layered with crackers, butter, milk, eggs, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Veal Scallop

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.

Layer the dish

  1. Layer chopped veal in a pudding dish.

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

  3. Add a layer of finely powdered crackers.

  4. Sprinkle bits of butter over the crackers.

  5. Wet the layer with a little milk.

  6. Add more veal.

  7. Season the veal as before.

  8. Add a layer of cracker crumbs, butter, and milk.

  9. Pour gravy or broth over the dish.

  10. Spread a thick layer of cracker crumbs mixed with salt and milk.

  11. Mix in 1 or 2 beaten eggs.

  12. Dot the mixture with bits of butter.

Bake and brown

  1. Cover the dish.

  2. Bake at 350°F (175°C) for 30 minutes.

  3. Uncover the dish.

  4. Brown the top nicely.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Veal
Forms the main body of the dish, giving it its meaty texture.
Finely powdered crackers
Form the crumb layers that absorb moisture and help bind the dish.
Butter
Adds richness and fat, and helps the top brown as it melts.
Milk
Moistens the cracker layers so they soften and hold the dish together.
Beaten eggs
Set when baked, binding the veal and crumbs into a firm, sliceable mass.

The step that matters

Cover, then uncover to brown the top. Covering traps steam so the veal cooks through gently and stays moist; uncovering lets the surface dry and brown. Removing the cover too early can leave the top pale and dry, while leaving it covered too long prevents browning.

“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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