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Veal Loaf with Creole Sauce

A loaf of ground veal, pork, onion, breadcrumbs, and eggs baked and served with Creole sauce.

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Loaf with Creole Sauce

Ingredients

Directions

Prepare the loaf

  1. Put the veal, pork and onion together through the meat grinder.

  2. Mix two cups of fine bread crumbs with the mixture and season heavily.

  3. Beat two eggs and add to the mixture.

  4. Roll the mixture into the shape of a loaf.

  5. Squeeze the juice of a lemon over the loaf before putting it in the oven.

Bake and serve

  1. Bake the loaf in the oven for one hour, or until done.

  2. Baste the loaf as you would chicken.

  3. Serve with Creole sauce.

Nutrition, whole recipe (rough)

577Calories
20 gProtein
7 gFat
106 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Onion1 medium (110g)44

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

By Mary Elizabeth Lyles Wilson (1860–1924). 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + eggtop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 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 (in the method)
Provides the main body of the loaf and its meaty flavor.
Fine bread crumbs
Absorb moisture and help the loaf hold together with a tender texture.
Eggs
Bind the mixture so the loaf holds its shape when sliced.
Pork (in the method)
Adds fat and richness, keeping the loaf moist during baking.

The step that matters

Shaping and baking the loaf. The mixture is soft and loosely bound, so it must be shaped firmly before baking. Baking until fully cooked and basting keeps the loaf moist, while the eggs and crumbs set as the proteins firm with heat.

Swap the onion

How well each one fits the dish's main ingredients (bread, egg):

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against bread, egg. 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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