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Veal Cheese

A cold cheese made from boiled veal and tongue, pressed with butter and served sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

Prepare

  1. Pound the sliced boiled veal in a mortar, adding butter as you go.

  2. Pound the sliced boiled tongue in a mortar, adding butter as you go.

  3. Mix the veal and tongue in a stone jar and press it hard.

Set and store

  1. Pour melted butter on top.

  2. Keep it covered in a dry place.

  3. When cold, cut into thin slices for tea 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

Sliced boiled veal
Forms the main body of the cheese, pounded into a smooth, pressable paste.
Sliced boiled tongue
Adds a second meat to the mixture, blending with the veal into a firm, even texture.
Butter
Adds richness and moisture, helping the pounded meat bind and hold together.
Melted butter
Poured on top to seal the surface, limiting contact with air to help keep the cheese fresh.

The step that matters

Pressing the mixture in the stone jar. Pressing firmly removes air pockets and packs the meat and butter together, so the cheese holds a clean, firm shape when sliced cold. Loose packing can crumble.

“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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