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Veal for Lunch

A boiled layered dish of veal, ham, and hard‑boiled eggs bound with a flour‑water paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour 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 for Lunch

Ingredients

Directions

Prepare the bowl

  1. Butter a good-sized bowl.

  2. Line the bowl with thin slices of hard-boiled eggs.

  3. Layer thin slices of veal in the bowl.

  4. Season the veal with pepper and coarse sea salt.

  5. Add a layer of ham, omitting the salt.

  6. Add a layer of veal.

  7. Alternate layers until the bowl is filled.

Seal and cook

  1. Make a stiff paste of flour and water.

  2. Cover the contents of the bowl with the paste.

  3. Tie a double cotton cloth over the paste.

  4. Place the bowl in a saucepan with water up to the rim.

  5. Boil for three hours.

  6. Remove from heat.

Finish and serve

  1. Take off the cloth and paste.

  2. Let it stand until the next day.

  3. Turn out the dish.

  4. Serve in very thin slices.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Butter and flour 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

Eggs
Form a firm, sliced layer that holds its shape when the dish is cut.
Veal
Provides the main meat body, which becomes tender through long, gentle cooking.
Ham
Adds a salty, savoury flavour between the layers.
Flour
Forms a stiff paste that seals the bowl and holds in moisture during boiling.

The step that matters

Sealing the bowl with the flour paste. A tight, stiff paste and cloth keep steam and juices inside while the bowl boils. A gap lets water seep in, diluting the flavour and making the contents watery.

“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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