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Veal Collops

Veal Collops are veal slices wrapped in bacon and forcemeat, seasoned with garlic and cayenne, fried and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Garlic and pepper are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 27,090 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Collops

Ingredients

Directions

Prepare the rolls

  1. Cut veal into long, thin slices.

  2. Beat the slices well and lay a piece of thin bacon on each.

  3. Spread forcemeat on the bacon, seasoned with garlic and cayenne.

  4. Roll the slices tightly, about 2-3 inches long, and secure with a small skewer.

Fry and serve

  1. Rub egg over the rolls and fry until golden brown.

  2. Serve with rich brown gravy poured over the top.

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. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

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

  5. Garlic + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together10,572 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Veal
Forms the thin outer wrap that holds the filling together and cooks to a tender bite.
Forcemeat
Provides a moist, savoury stuffing that keeps the rolls juicy as they cook.
Thin bacon
Adds fat and savoury flavour that bastes the veal as it cooks.
Egg
Coats the rolls so they brown evenly and develop a golden crust when fried.
Butter
Conducts heat for frying and adds richness and browning to the outside.

The step that matters

Rolling the slices tightly. Loose rolls can unwind and let the filling escape during frying, so they must be rolled firmly and secured with a skewer before cooking.

Swap the garlic

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

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Garlicthe original

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