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Veal Cutlet, Stewed, a LA Baginliurst

A veal cutlet stewed with butter, ham, bread crumbs, egg yolk, sauce, lemon, mushroom ketchup, tarragon vinegar, and light wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Cutlet, Stewed, a LA Baginliurst

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlet into an oval shape.

  2. Sauté the trimmed cutlet in hot butter until browned.

  3. Drain the browned cutlet.

  4. Place the cutlet in a clean stew pan.

  5. Pass the meat trimmings through a mincing machine.

Make the forcemeat rolls

  1. Pound the minced trimmings with minced ham.

  2. Mix in soaked bread crumbs, raw egg yolk, and season to taste.

  3. Form the mixture into tiny rolls, about 1 inch long.

  4. Sauté the rolls in butter for 10 minutes.

Stew

  1. Add the veal cutlet back to the pan with thin brown sauce, lemon juice, lemon rind, mushroom ketchup, tarragon vinegar, and light wine.

  2. Stew gently for 1 hour.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal cutlet
Forms the main body of the dish, becoming tender through slow stewing.
Bread crumbs
Soaked in stock, they add moisture and help bind the forcemeat rolls.
Raw egg yolk
Binds the forcemeat mixture so the rolls hold their shape.
Minced ham
Adds savoury flavour to the forcemeat rolls.
Thin brown sauce
Provides the liquid for stewing, carrying flavour into the meat.
Light wine
Adds acidity and aroma to the stewing liquid.

The step that matters

Stew gently for 1 hour. Gentle heat keeps the liquid just below a simmer, so the meat becomes tender without toughening or drying. A hard boil would firm the proteins and reduce the sauce too quickly.

Swap the lemon

How well each one fits the dish's main ingredients (veal, butter, ham, bread, egg, sauce, mushroom):

  1. Lemonthe original
  2. Applefits about as well
  3. Figfits about as well
  4. Coconutfits less well

Fit is the average pairing score against veal, butter, ham, bread, egg, sauce, mushroom. 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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