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Veal Pudding

A veal and bacon pudding cooked in a suet crust and boiled.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 9 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Pudding

Ingredients

Directions

Prepare the filling

  1. Cut about two pounds of lean veal into small collops a quarter of an inch in thickness.

  2. Put a piece of butter the size of an egg into a very clean frying pan to melt.

  3. Lay the veal, a few slices of bacon, a small sprig of thyme, and seasoning of pepper and salt into the pan.

  4. Place the pan over a slow fire for about ten minutes.

  5. Add two or three spoonfuls of warm water.

  6. Boil it up and then let it stand to cool.

Assemble and cook

  1. Line a pudding-dish with a good suet crust.

  2. Lay the veal and bacon into the pudding-dish.

  3. Pour the gravy over it.

  4. Roll out a piece of paste to form a lid.

  5. Place the lid over, press it close with the thumb.

  6. Tie the basin in a pudding cloth.

  7. Put it into a saucepan of boiling water, keeping continually boiling until done, or about one hour.

Nutrition, whole recipe (rough)

190Calories
7 gProtein
17 gFat
3 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0
Vealnot in our table0
Waternot 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 F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Butter + thymetop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Lean veal
Forms the main meat filling, becoming tender when gently simmered in its gravy.
Bacon (in the method)
Adds savoury fat and flavour to the meat and gravy.
Suet crust (in the method)
Forms a sturdy, moist pastry case that holds the filling during steaming.

The step that matters

Keep the water boiling continually. Steaming a pudding needs a steady boil so the crust cooks through and the meat becomes tender. If the water drops off, the pudding cooks unevenly and can turn heavy or undercooked.

Swap the thyme

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

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Thymethe original

Fit is the average pairing score against veal, butter, egg, 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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