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Plain Veal Chops

A simple veal chop seasoned with salt and pepper, wrapped in buttered paper and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Plain Veal Chops

Ingredients

Directions

Prepare

  1. Preheat the broiler to high.

  2. Wrap the veal chop in a large sheet of buttered paper, seasoning with salt and pepper.

Broil and serve

  1. Place the wrapped chop eight inches from the heat source.

  2. Broil for at least 20 minutes.

  3. Serve the chop in the paper while hot, adding chopped mushrooms or parsley if desired.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (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 chop
Is the main protein that cooks through under the broiler's direct heat.
Butter
Wrapping in buttered paper adds moisture and fat to the chop as it cooks.

The step that matters

Broil for at least 20 minutes. The chop must be held at a set distance from the broiler for a long enough time to cook through. Too close or too short a time can leave the outside charred and the centre underdone, while the paper helps keep moisture in during cooking.

“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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