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Veal Loaf

A loaf made from boiled veal, ham, bread crumbs, eggs, onion juice, and spices, baked and canned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Loaf

Ingredients

Directions

Prepare the mixture

  1. Chop the veal and ham very fine.

  2. Beat the eggs and add the onion juice.

  3. Mix all the ingredients together.

  4. Press the mixture into molds of the same shape and size as cans.

Bake and can

  1. Turn out the molds and brush with milk.

  2. Place in a baking pan and bake until browned.

  3. Once colored, place in cans, solder the lid, tip, and process in 1-pound cans for 55 minutes at 250°F (120°C).

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Eggs
Bind the chopped meats and crumbs so the loaf holds its shape when pressed and turned out.
Bread crumbs
Absorb moisture and add body, giving the loaf a soft, sliceable texture.
Boiled veal
Forms the main body of the loaf, providing meaty flavor and structure.
Boiled ham
Adds savory, salty flavor to the meat mixture.

The step that matters

Process in sealed cans at 250°F (120°C) for 55 minutes. The loaf is cooked and preserved in the sealed can. Heat must reach through the dense meat so it is fully cooked and safe, and the seal must be complete before processing so the contents are not exposed to contamination.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, bread, egg, pepper, sage, clove):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, ham, bread, egg, pepper, sage, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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