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Veal Chops

Veal chops cooked in bacon fat, served with a bacon-flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter 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 ↓

Veal Chops

Ingredients

Directions

Prepare

  1. Cut the veal into chops and trim the chops neatly.

  2. Skewer the rolls of bacon.

  3. Fry the bacon lightly and keep it warm.

  4. Sprinkle the chops with pepper.

Fry the chops

  1. Fry the chops slowly in the bacon fat until thoroughly cooked but not too brown.

  2. Keep the chops warm.

Make the gravy

  1. Drain excess fat from the pan.

  2. Add butter to the pan.

  3. Once the butter has melted, sprinkle in flour.

  4. Brown the flour lightly.

  5. Add 2 cups of boiling water.

  6. Season the gravy to taste.

  7. Bring the gravy to a boil.

  8. Strain the gravy.

Serve

  1. Arrange the chops on a hot dish.

  2. Pour the gravy over the chops.

  3. Garnish the dish with bacon.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

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

Flour and butter 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

Loin of veal
The main meat, which cooks through in fat and browns on its surface.
Bacon fat
Frying medium that adds savory flavor and browns the chops evenly.
Flour
Thickens the gravy when browned in butter and water is added.
Butter
Fat that carries flavor and combines with flour to start the gravy.
Crisply-fried rolls of bacon
Adds salty, smoky flavor and crisp texture as a garnish.

The step that matters

Fry the chops slowly in the bacon fat. Gentle heat lets the centre cook through evenly before the surface over-browns. Fast, hot frying can scorch the outside while the inside stays underdone.

“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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