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Veal Collops, Brown

Veal collops cooked in a brown sauce of gravy, catsup, anchovy essence, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Collops, Brown

Ingredients

Directions

Prepare the veal

  1. Season the veal slices with white pepper, salt, nutmeg, and mace.

Cook the veal

  1. Heat the butter in a frying pan until brown.

  2. Fry the seasoned veal slices until cooked through.

  3. Transfer the cooked veal to a stewpan.

Make the sauce and serve

  1. Add gravy, catsup, essence of anchovy, and lemon juice to the stewpan.

  2. Stir and heat until warmed through.

  3. Serve with egg balls.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal
Provides the tender meat that is seared and cooked through in the pan.
Butter
Fat for frying that browns the veal and adds rich flavour.
Gravy
Supplies liquid and savoury body to the sauce that coats the veal.
Catsup
Adds sweetness and acidity to the sauce.
Lemon juice
Adds acidity that brightens the rich gravy and butter.

The step that matters

Browning the butter before frying the veal. Butter that is heated until brown develops nutty, toasted flavours through the Maillard reaction and caramelisation. Overheating it can cause burning and bitter taste, so watch closely.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, nutmeg, mace, butter, anchovy, lemon, egg):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, nutmeg, mace, butter, anchovy, lemon, egg. 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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