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Veal Cutlet, Stewed, a LA Saglinhurst

A veal cutlet stewed with butter, ham, bread crumbs, egg yolk, brown 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 Saglinhurst

Ingredients

Directions

Prepare the cutlet

  1. Trim the veal cutlet into an oval shape.

  2. Sauté the trimmed cutlet in hot butter.

  3. Drain the cutlet and place it in a clean stew pan.

Make the forcemeat rolls

  1. Pass the meat cut from the cutlet through a mincing machine.

  2. Pound the minced meat with an equal amount of minced ham.

  3. Season the mixture.

  4. Stir in soaked bread crumbs.

  5. Add the yolk of a raw egg and form tiny rolls, about 1 inch long.

  6. Sauté the rolls in butter for 10 minutes.

Stew and serve

  1. Add ½ pint of thin brown sauce to the veal cutlet, along with lemon juice, grated rind, mushroom ketchup, tarragon vinegar, and light wine.

  2. Stew gently until cooked.

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
Provides the main meat, which becomes tender as it stews in the sauce.
Raw egg yolk
Binds the minced meat and ham so the rolls hold their shape.
Bread crumbs
Soaked in stock to add moisture and softness to the minced mixture.
Minced ham
Adds savory, salty flavor to the minced meat mixture.
Thin brown sauce
Forms the braising liquid that moistens and flavors the cutlet as it stews.

The step that matters

Stew gently until cooked. Gentle heat keeps the veal tender and the sauce from reducing too fast or boiling hard, which would toughen the meat and make the sauce cloudy and thick.

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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