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Veal for Lunch

A layered stew of veal, ham, and hard‑boiled eggs, bound with a flour paste and boiled for hours.

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 bowl and line it with thin slices of hard-boiled eggs.

  2. Layer thin slices of veal in the bowl, seasoning with pepper and coarse sea salt.

  3. Add a layer of ham without salt, then another layer of veal, alternating until the bowl is filled.

Seal and cook

  1. Make a stiff paste with flour and water, then cover the bowl's contents with it.

  2. Tie a double cotton cloth over the paste.

  3. Place the bowl in a saucepan with water up to the rim and boil for three hours.

Finish and serve

  1. Remove from heat, take off the cloth and paste, and let it stand overnight.

  2. Slice thinly to serve.

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
Set firm within the stew and form a sliceable layer that holds the dish together.
Veal
Provides the main meat and, when cooked gently for hours, becomes tender and moist.
Ham
Adds savoury, salty flavour between the layers of veal.
Flour
Mixed with water to make a stiff paste that seals the bowl and traps steam during cooking.

The step that matters

Keeping the water at the rim for three hours. The bowl is cooked in gently simmering water, so the contents heat slowly and evenly. If the water level drops, the top layers may dry out and the meat can turn tough.

“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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