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Veal Hash on Toast

A savory veal hash served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Hash on Toast

Ingredients

Directions

Make the gravy

  1. In a saucepan, combine 1 teacup boiling water with 1 teaspoon flour mixed with 1 tablespoon cold water, then boil for 5 minutes.

  2. Add ½ teaspoon black pepper, coarse sea salt to taste, and 2 tablespoons butter, then keep hot but do not boil.

Make the hash

  1. Chop the veal finely and mix it with ½ as much stale bread crumbs.

  2. Place the mixture in a pan, pour the gravy over it, and simmer for 10 minutes.

Serve

  1. Serve the veal hash on buttered toast.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Veal
Forms the meaty body of the hash, providing the main texture and flavour.
Stale bread crumbs
Absorb the gravy and help bind the chopped veal into a soft, cohesive mass.
Flour
Thickens the boiling water into a gravy with a smooth, lightly body.
Butter
Adds richness and fat, giving the gravy a silkier mouthfeel and rounder flavour.

The step that matters

Keep the gravy hot but do not boil. Boiling the gravy after the butter is added can cause the fat to separate and make the sauce look greasy and broken. Gentle heat keeps it smooth and emulsified.

“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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