Skip to main content
Main

To Scallop Veal

Veal cooked with lemon peel, spices, and butter, topped with breadcrumbs and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Scallop Veal

Ingredients

Directions

Make the filling

  1. In a saucepan, combine the chopped veal, lemon peel, pepper, coarse sea salt, nutmeg, lemon pickle, gravy or water, and butter rolled in flour.

  2. Heat the mixture over medium heat until hot.

Assemble and brown

  1. Transfer the mixture into scallop shells or small dishes.

  2. Top with seasoned bread crumbs and add small pieces of butter on top.

  3. Place in a Dutch oven to 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Forms the main body of the filling, providing the savory meat base.
Butter rolled in flour
Flour coats the butter so it thickens the mixture and adds richness.
Bread crumbs
Form a crisp topping that browns in the oven.
Gravy or water
Adds moisture so the filling stays tender rather than dry.

The step that matters

Place in a Dutch oven to brown. Browning depends on heat and time; too little heat leaves the crumb topping pale and soft, while too much can scorch the butter and crumbs before the filling heats through.

“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

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes