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Pressed Veal

A dish of finely chopped veal and salt pork mixed with a boiled egg and butter sauce, then pressed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pressed Veal

Ingredients

Directions

Prepare the meat

  1. Boil the veal and salt pork until thoroughly cooked.

  2. Chop the meat very fine.

Make the binding

  1. In a saucepan, combine 1 cup of the cooking liquid and the butter.

  2. Bring the mixture to a boil.

  3. Stir in the two beaten eggs and boil for two minutes, stirring constantly to keep it smooth.

  4. Add more salt and pepper if necessary.

Press and set

  1. Pour the mixture over the chopped meat and mix well.

  2. Place the mixture in a pan and press down.

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

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

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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
Forms the main body of the dish, giving it its meaty texture once chopped and pressed.
Salt pork
Adds fat and savory flavor that keeps the pressed meat moist.
Eggs
Heated while stirring, they thicken the cooking liquid and help bind the chopped meat together.
Butter
Adds richness and fat to the binding mixture, improving flavor and mouthfeel.

The step that matters

Stirring the eggs into the boiling liquid. Egg proteins set with heat and can curdle or turn grainy if left unstirred. Constant stirring during the two-minute boil keeps the binding smooth and evenly thickened.

“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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