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Creamed Veal on Toast

Creamed veal on toast is a dish of diced veal simmered in a milk and stock sauce, served over moist toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Creamed Veal on Toast

Ingredients

Directions

Make the creamed veal

  1. Make a white sauce by combining milk and stock.

  2. Cut the veal into small dice and add it to the sauce.

  3. Season with coarse sea salt and black pepper.

Serve

  1. Serve the creamed veal on moist toast.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Leftover veal
Provides the cooked meat that forms the body of the dish.
Milk
Forms the base of the white sauce, giving it creaminess and body.
Stock
Adds savory depth to the white sauce alongside the milk.

“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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