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Jellied Veal

A chilled veal dish set in its own gelatin, seasoned with salt and pepper.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Jellied Veal

Ingredients

Directions

Prepare the veal

  1. Boil the veal until tender.

  2. Pick the veal up fine.

  3. Put the veal in a mould.

  4. Add the water it was boiled in.

  5. Set the mould in a cold place.

Assemble the roll

  1. Season with salt and pepper to taste.

  2. Add a layer of hard-boiled eggs.

  3. Form all this into a large roll.

  4. Spot the roll over with bits of butter.

  5. Strew over it the pounded crackers, mixing a little with the meat.

Bake and serve

  1. Put the roll in the oven.

  2. Add a little water from time to time.

  3. Cook slowly for two hours.

  4. When cold, slice thin.

  5. It makes an excellent relish.

Nutrition, whole recipe (rough)

653Calories
20 gProtein
19 gFat
98 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). 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. See the original page.

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 + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the dish, setting firm as it cools.
Eggs
Add structure and binding through the layer of hard-boiled eggs and the eggs used to bind.
Butter
Adds richness and moisture as it melts over the roll during cooking.
Crackers
Absorb liquid and help bind the meat into a cohesive roll.
Flour
Thickens the mixture and helps it hold together when set.

The step that matters

Cook slowly for two hours. Gentle, slow heat with added water keeps the meat moist and tender while it sets, rather than drying or toughening it.

Swap the nutmeg

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

  1. Parsleyfits about as well
  2. Nutmegthe original
  3. Sagefits about as well
  4. Capersfits about as well

Fit is the average pairing score against veal, butter, egg, flour, pepper. 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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