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Egged Veal Hash

A hash of veal cooked with eggs, butter, and optional parsley and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egged Veal Hash

Ingredients

Directions

Prepare

  1. Chop the veal into fine pieces.

  2. Moisten the veal with gravy or water and heat until hot.

Cook and serve

  1. Break in 3 to 4 eggs, depending on the amount of veal.

  2. Once the eggs are cooked, stir in 1 tablespoon of butter.

  3. Serve quickly, adding parsley to taste.

  4. If needed, mix in ½ cup of fine stale bread crumbs.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Eggs
Set when heated, binding the chopped veal together into a cohesive hash.
Remnants of coal roast veal
Forms the body of the hash and supplies its main meaty flavor.
Butter
Adds richness and a smooth finish that carries flavor through the dish.
Gravy or water
Moistens the chopped veal so it stays tender while heating.

The step that matters

Cook the eggs until just set. Eggs are added to hot veal and cook quickly. Overcooked egg proteins tighten and turn rubbery and dry, so the eggs should be removed from heat as soon as they set.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (veal, egg, butter, bread):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Capersfits about as well
  4. Sagefits less well

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