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Veal Cutlet, Stewed, D LA Baginhurst

A veal cutlet stewed with butter, ham, bread crumbs, egg, 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, D LA Baginhurst

Ingredients

Directions

Prepare the veal and filling

  1. Trim the veal cutlet into an oval shape and sauté it in hot butter until browned.

  2. Remove the cutlet and place it in a clean stew pan.

  3. Pass the trimmings through a mincing machine and mix with minced ham.

  4. Add bread crumbs, egg yolk, and season. Form into tiny rolls.

  5. Sauté the rolls in butter for 10 minutes, then set aside.

Stew and serve

  1. Add brown sauce, lemon juice, and grated rind to the cutlet.

  2. Stir in mushroom ketchup, tarragon vinegar, and light wine.

  3. Stew gently for 1 hour, turning occasionally and basting with gravy.

  4. Place the rolls around the cutlet and cook for an additional 15 minutes, turning constantly.

  5. Serve on a hot dish with a fried crouton.

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 and becomes tender during slow stewing.
Egg yolk
Binds the minced filling so the small rolls hold their shape.
Bread crumbs
Soaked and squeezed, they add moisture and body to the minced ham filling.
Brown sauce
Provides the liquid for stewing, adding savoury flavour and moisture to the cutlet.
Butter
Browns the cutlet and rolls, adding richness and colour to the surface.
Lemon juice
Adds acidity that brightens the rich sauce and balances its savouriness.

The step that matters

Stewing the cutlet gently for 1 hour. Gentle, low heat lets the connective tissue in the veal break down slowly, so it turns tender rather than tough. Boiling would toughen the meat 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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