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Veal Loaf

A loaf made from chopped veal, salt pork, eggs, bread crumbs, milk, salt, sage, and black pepper, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sage and pepper 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

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

  1. Preheat the oven to 350°F (175°C).

Mix and shape

  1. In a large bowl, mix the chopped veal, salt pork, eggs, bread crumbs, milk, salt, sage, and black pepper thoroughly.

  2. Transfer the mixture to a bread pan.

  3. Spread butter on top of the mixture.

Bake

  1. Bake for 3 hours.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Forms the bulk of the loaf and gives it its main meaty texture.
Salt pork
Adds fat that keeps the loaf moist as it cooks.
Eggs
Bind the mixture so the loaf holds its shape when sliced.
Bread crumbs
Absorb liquid and soften the texture, helping the loaf stay tender.
Milk
Adds moisture that keeps the loaf from drying out during the long bake.

The step that matters

Bake for 3 hours. A long, slow bake lets the meat cook through gently and the connective tissue soften. Cooking too hot or too briefly can leave the centre undercooked or the loaf dry and firm.

Swap the sage

How well each one fits the dish's main ingredients (veal, pork, egg, bread, milk, pepper, butter):

  1. Nutmegfits about as well
  2. Parsleyfits about as well
  3. Sagethe original
  4. Marjoramfits about as well

Fit is the average pairing score against veal, pork, egg, bread, milk, pepper, butter. 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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