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Roast Veal

A preserved meat product made by mixing chopped veal and ham with eggs, spices, and breadcrumbs, then baking and canning.

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 ↓

Roast Veal

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.

  5. Turn out the mixture.

Bake and can

  1. Brush the mixture with milk and place in a baking pan.

  2. Bake until browned.

  3. Once colored, place in cans.

  4. Solder the lid.

  5. Process 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.
Bread crumbs
Add body and absorb moisture, giving the mixture a firmer, sliceable texture.
Boiled veal
Forms the main body of the loaf and gives it its meaty structure.
Boiled ham
Adds savory, salty flavor and extra meaty richness to the mixture.

The step that matters

Process the sealed cans at the stated time and temperature. Canned meat is low-acid, so it must be heated long enough at the set temperature to destroy harmful microorganisms; shortened or cooler processing can leave the contents unsafe.

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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