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Veal Cutlets

Veal cutlets simmered in a broth of water, lemon rind, carrot, turnip, onion, walnut catsup, salt, cayenne, and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Dip the veal pieces into fine bread crumbs.

  2. Sauté the veal in a little pork until light brown.

Make the gravy

  1. In a saucepan, place a piece of raw veal at the bottom.

  2. Add water, lemon rind, carrot, turnip, onion, walnut catsup, salt, cayenne, and capers.

  3. Simmer slowly for 3.5 hours or more.

  4. Strain the gravy and pour it over the veal.

Garnish and serve

  1. Chop the yolk of the hard-boiled egg finely and sprinkle over the dish with capers.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Lemon + carrottop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

  5. Carrot + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together506 recipes

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

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, which becomes tender during long, slow simmering in the liquid.
Fine bread crumbs
Coat the veal, adding a light browned crust when it is sautéed.
Carrot
Adds sweetness and body to the gravy as it simmers.
Onion
Adds savory depth and aroma to the gravy.
Walnut catsup
Adds dark, savory, slightly tangy flavor to the gravy.
Lemon rind
Adds bright aromatic citrus oil that lifts the rich gravy.

The step that matters

Simmer slowly for 3.5 hours or more. Low, gentle heat lets the connective tissue in the veal break down slowly, so the meat becomes tender. Boiling hard can toughen the meat and cloud the gravy.

Swap the lemon

How well each one fits the dish's main ingredients (veal, bread, pork, carrot, turnip, onion, walnut):

  1. Avocadofits better
  2. Coconutfits about as well
  3. Lemonthe original
  4. Cherryfits about as well

Fit is the average pairing score against veal, bread, pork, carrot, turnip, onion, walnut. 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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