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Veal and Macaroni

A steamed veal and macaroni casserole with ham, paprika, and lemon peel, served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal and Macaroni

Ingredients

Directions

Prepare

  1. In a bowl, mix the chopped veal, bread crumbs, minced ham, salt, pepper, paprika, and lemon peel.

  2. Moisten the mixture with stock and add the beaten eggs.

  3. Grease a mold with butter and line it with cooked macaroni.

Fill and steam

  1. Mix a little macaroni with the meat mixture and fill the mold, pressing tightly.

  2. Cover the mold and steam for 40 minutes.

Serve

  1. Turn out onto a plate and serve with white sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Veal
Forms the main body of the casserole and gives it a meaty, tender texture when cooked.
Eggs
Bind the mixture as they set during steaming, helping the loaf hold its shape when turned out.
Bread crumbs
Absorb the stock and help bind the meat so the mixture holds together.
Minced ham
Adds savory, salty flavor to the meat mixture.

The step that matters

Pressing the meat mixture into the mold. Packing the filling tightly removes air pockets, so the casserole holds its shape when turned out and cooks evenly without crumbling.

“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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