Skip to main content
Main

Breast of Veal in Hodge-Podge

Fried veal pieces cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Breast of Veal in Hodge-Podge

Oven, in the book's wordsA very quick oven

Ingredients

Directions

Prepare

  1. Cut the breast of veal into small pieces and separate the bones.

  2. Dust the veal pieces with flour.

Cook

  1. Heat the butter in a stewpan until hot.

  2. Add the veal to the pan and fry until golden brown.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal breast
Provides the main meat, which turns tender and savoury as it cooks.
Butter
Conducts heat for frying and adds richness and flavour that aid browning.
Flour
Dries the meat surface and helps it form a golden, flavourful crust.

The step that matters

Fry the veal until golden brown. The butter must be hot before the veal goes in. Hot fat browns the flour-dusted surface through the Maillard reaction. If the pan is cool or crowded, the meat steams and stays pale.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes