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Veal Cheese

A cold cheese made from boiled veal, smoked tongue, butter, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Cheese

Ingredients

Directions

Prepare

  1. Pound the veal and tongue slices separately in a mortar, moistening with butter.

  2. Pack the mixture in a jar or pail in alternate layers, starting with tongue and then veal.

Press and store

  1. Press down hard and pour melted butter over the top.

  2. Keep covered in a dry place.

  3. Serve cold for sandwiches or lunch.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Boiled sliced veal
Forms the main body of the cheese, pounded into a soft, spreadable texture.
Smoked tongue
Adds smoky, savoury flavour and contrasts with the veal in alternate layers.
Butter
Moistens the meat while pounding and seals the top, adding richness and keeping it from drying.

The step that matters

Pressing down hard and sealing with melted butter. Firm pressing removes air pockets so the layers bind into a dense, sliceable mass. The melted butter forms a cover that limits contact with air, which helps prevent the surface from drying and spoiling.

“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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