Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 3,264 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓
A Good Recipe for Veal Loaf
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Grind the veal and ham trimmings together.
Mix in the cornflour, fine salt, and fine sugar until well combined.
Bake and serve
Pack the mixture into a loaf pan.
Bake in a moderate oven at 350°F (175°C) until cooked through.
Let cool before slicing.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + hamtop 15% of all pairsAroma overlaplowMentioned together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Ham + sugartop 33% of all pairsAroma overlaplowMentioned together1,084 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Veal + sugartop 43% of all pairsAroma overlaplowMentioned together1,001 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the main meat structure and protein that sets firm when baked.
- Ham trimmings
- Add savory, salty flavor and some fat that keeps the loaf moist.
- Cornflour
- Binds the ground meat and helps the loaf hold its shape when sliced.
The step that matters
Bake until cooked through. Ground meat must reach a safe internal temperature all the way through the loaf. Judging by appearance alone can leave the center undercooked, so check that the middle is fully cooked before cooling and slicing.
“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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