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Egged Veal Hash

A quick dish of chopped veal cooked with gravy or water, eggs, butter, and optional breadcrumbs and parsley.

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 and cook

  1. Chop the veal into fine pieces.

  2. Moisten the veal with gravy or water.

  3. Heat the mixture until hot.

  4. Break in 3 to 4 eggs and cook until set.

Finish and serve

  1. Stir in 1 tablespoon of butter and serve immediately.

  2. If desired, add a little parsley.

  3. If you need more volume, add 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. Bread + parsleytop 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

Veal
Provides the main body and meaty flavour of the hash.
Eggs
Set when cooked, binding the hash together and adding richness.
Gravy or water
Moistens the chopped veal so it stays tender while heating.
Butter
Adds fat and a rich, savoury flavour at the end.
Bread-crumbs
Absorb moisture and add bulk, giving more volume to the hash.

The step that matters

Break in 3 to 4 eggs and cook until set. Eggs set as their proteins coagulate with heat. Cooking just until set keeps them tender, while overcooking makes them dry and rubbery and can toughen the hash.

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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