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Pressed Veal

A dish of veal and salt pork, seasoned, chilled, and sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Cook the meat

  1. Cook the veal and salt pork, seasoning with salt and pepper while cooking.

  2. Once cooked, remove from liquid and let cool.

  3. Remove bones and cut the meat into small pieces.

Mold and serve

  1. Chop a small quantity of chives into short lengths and mix with the meat.

  2. Warm the cooking liquid and add it to the meat mixture.

  3. Transfer everything into a pan to mold.

  4. Slice and serve cold.

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. Pepper + chivetop 11% of all pairs
    Smell alikemoderate
    Cooked together2,885 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pork + chivetop 15% of all pairs
    Smell alikemoderate
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  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 pressed meat once cooked and cut into pieces.
Salt pork
Adds fat and savoury flavour to the lean veal as it cooks.
Cooking liquid (in the method)
Adds moisture and gelatin-rich body that helps the pressed meat hold together.

The step that matters

Warm the cooking liquid before adding it. The liquid is rich in gelatin from the cooked meat. Warming it keeps it fluid so it mixes evenly through the meat, and when it cools it sets to bind the pieces together.

Swap the chive

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

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Chivethe original

Fit is the average pairing score against veal, pork, 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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