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Veal Scallop

A layered veal dish baked with bread crumbs, butter, milk, and gravy, finished with a browned crumb topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter 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 Scallop

Ingredients

Directions

Prepare the veal

  1. Chop the cold roast or stewed veal very fine.

Layer and assemble

  1. Layer the veal in a buttered pudding dish and season with pepper and salt.

  2. Add a layer of finely powdered bread crumbs and sprinkle with bits of butter.

  3. Wet the layer with a little milk.

  4. Repeat the layers of veal, seasoning, bread crumbs, butter, and milk until the dish is full.

  5. Pour gravy or broth diluted with warm water over the top.

  6. Spread a thick layer of bread crumbs seasoned with salt over everything.

  7. Wet the crumbs into a paste with milk and bind with a beaten egg.

  8. Dot with bits of butter and cover with a tin pan.

Bake and serve

  1. Steam and bake for 30 minutes for a small dish or 45 minutes for a large dish.

  2. Remove the cover 10 minutes before serving to brown 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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 body of the dish, giving it its meaty bulk and flavor.
Bread crumbs
Absorb moisture and liquid, helping the layers hold together and set as they bake.
Egg
Binds the crumb topping into a paste, helping it set firmly when baked.
Butter
Adds richness and fat, helping the top brown during baking.
Milk
Moistens the crumbs and layers so they bake tender rather than dry.

The step that matters

Cover and steam before browning. The covered pan traps steam so the veal and crumbs cook through and stay moist; the cover must come off near the end so the top can brown.

“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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