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Veal Cheese

A cold cut made from boiled veal and smoked tongue, bound with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Cheese

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the meats

  1. Pound the veal slices in a mortar, moistening with butter as you go.

  2. Pound the smoked tongue slices in a mortar, moistening with butter as you go.

Pack and store

  1. Pack the mixture in a jar or pail, alternating layers of tongue and veal. Press down hard.

  2. Pour melted butter over the top.

  3. Keep covered in a dry place.

Serve

  1. Serve cold for sandwiches or lunch.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Boiled veal
Forms the bulk of the spread, giving it a soft, pressable body when pounded.
Smoked tongue
Adds a smoky, savoury flavour that contrasts with the mild veal.
Butter
Moistens the pounded meat and, poured on top, seals it against air to keep it from drying.

The step that matters

Press down hard. Packing the layers firmly removes air pockets and makes the mixture dense and cohesive, so it holds together when sliced and spread. Loose packing lets air in, which speeds spoilage and drying.

“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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