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Scotch Collops

Veal collops simmered in a mushroom, anchovy, and ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Scotch Collops

Ingredients

Directions

Fry the veal

  1. Cut veal into pieces the size and thickness of a crown piece.

  2. Melt browned butter in a frying pan over medium heat.

  3. Fry the veal pieces, shaking and turning them until light brown.

  4. Transfer fried veal to a pot to keep warm.

  5. Add more cold butter to the pan and repeat frying until all veal is cooked.

Make the sauce

  1. Pour the gravy from the pan into a separate pot.

  2. Add half a pint of gravy made from veal bones, lemon, anchovy, mushrooms, browning sauce, ketchup, lemon pickle, salt, and chili pepper.

  3. Thicken the sauce with butter and flour, and let it simmer for 5-6 minutes without boiling.

Serve

  1. Add the veal back to the sauce and gently heat without boiling.

  2. Remove the veal with a slotted spoon and place on a serving dish.

  3. Strain the gravy and pour it hot over the veal.

  4. Garnish with forcemeat balls, diced bacon, mushrooms, and lemon.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Anchovy + ketchuptop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

What each ingredient does

Veal
Forms the main meat, which turns tender and lightly browned when fried.
Butter
Browns the veal and adds richness and flavour to the pan and sauce.
Flour
Thickens the sauce so it coats the veal.
Anchovy
Adds a salty, savoury depth to the gravy.
Browning sauce
Deepens the colour and adds a savoury, roasted flavour to the gravy.
Lemon pickle
Adds sharp acidity and tang to the sauce.

The step that matters

Simmer the sauce without boiling. Once the veal is back in, boiling can toughen the meat and break the sauce, so the heat must stay gentle.

“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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