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A Veal Breakfast Relish

A veal breakfast relish made with cutlet pieces coated in egg and cracker crumbs, fried in butter and suet, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Veal Breakfast Relish

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Cut the veal cutlet into pieces two inches square.

  2. Dust the pieces with salt and pepper.

  3. Dip each piece first into the beaten egg, then into the cracker crumbs.

Cook and serve

  1. In a frying pan, heat the butter and suet.

  2. Brown the cutlets on both sides in the pan.

  3. Make a brown sauce in the pan and pour it over the cutlets before serving.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Pepper + buttertop 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).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 cutlet
Forms the main body of the dish, cooking to a tender, browned meat.
Beaten egg
Binds the cracker crumbs to the surface of each piece.
Cracker crumbs
Forms a crisp, golden coating that browns in the hot fat.
Butter
Adds fat that carries heat and promotes browning of the coating.
Suet
Adds rich animal fat to the pan, helping the cutlets brown well.
Brown sauce
Adds savory moisture and flavor over the browned cutlets.

The step that matters

Brown the cutlets on both sides in the pan.. The fat must be hot enough to sear the crumb coating quickly. If the pan is crowded or the pieces are moved too often, they steam instead, leaving the coating pale and soggy.

“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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