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Veal Loaf II

A loaf of veal and pork mixed with crackers, eggs, and seasonings, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 6,395 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

Veal Loaf II

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Cook and chop the meat

  1. Cook the veal, fresh pork, and salt pork together until tender.

  2. Pass the cooked meats through a food chopper.

Mix and bake

  1. Mix the chopped meats with the cracker crumbs, beaten eggs, and seasonings.

  2. Moisten the mixture with the stock from cooking the meat.

  3. Pack the mixture into a greased baking pan.

  4. Bake at 350°F (175°C) for 1 hour.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + allspicetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Veal + porktop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + peppertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + allspicetop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together1,194 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Veal + peppertop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together10,049 recipes

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

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

What each ingredient does

Veal
Provides the main meaty body and structure of the loaf.
Fresh pork
Adds fat that keeps the cooked loaf moist and tender.
Salt pork
Adds fat and savory flavor that carries through the loaf.
Eggs
Bind the chopped meat so the loaf holds its shape when sliced.
Pulverized crackers
Absorb juices and help bind the meat into a cohesive loaf.

Flavor stand-ins for the allspice

How well each one fits the dish's main ingredients (veal, pork, egg, pepper):

  1. Sagebetter flavor fit
  2. Parsleybetter flavor fit
  3. Marjorambetter flavor fit
  4. Allspicethe original

Fit is the average pairing score against veal, pork, egg, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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