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Veal Collops

Veal collops are veal slices seasoned and fried, then simmered in gravy, catsup, anchovy essence, lemon juice, served with egg balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into slices slightly larger than desired.

  2. Beat the slices with a rolling pin and season with white pepper, coarse sea salt, nutmeg, and mace.

Fry and finish

  1. Heat butter in a frying pan until brown.

  2. Fry the veal slices until cooked through.

  3. Transfer the collops to a stewpan with gravy, catsup, essence of anchovy, and lemon juice.

  4. Stir and warm through before serving with egg balls.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 dish, cooking to a tender, sliced texture.
Butter
Fat for frying the slices, adding richness and browning the surface.
Gravy
Provides liquid and savoury body for the sauce the collops are warmed in.
Catsup
Adds sweetness and acidity to the sauce.
Lemon juice
Brightens the sauce with acidity that balances the rich meat and butter.
Essence of anchovy
Adds a deep, salty, savoury note to the sauce.

The step that matters

Fry the veal slices until cooked through. Veal slices are thin and cook quickly, so overcooking dries out the meat and toughens its proteins. Stop once the centre is no longer pink, since the slices finish warming in the sauce.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, nutmeg, mace, butter, anchovy, lemon, egg):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, nutmeg, mace, butter, anchovy, lemon, egg. 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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